Description
All the flavors of chicken enchiladas in easy casserole form! Layers of corn tortillas, shredded chicken, black beans, and cheese smothered in red enchilada sauce and baked until bubbly. Perfect for weeknight dinners or feeding a crowd!
Ingredients
Scale
- 3 cups cooked shredded chicken (rotisserie or poached)
- 1 (15oz) can black beans, rinsed
- 1 (15oz) can corn kernels, drained
- 1 (10oz) can red enchilada sauce
- 1 (4oz) can diced green chiles
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- 8 corn tortillas, cut into quarters
- 2 cups shredded Mexican cheese blend
- ½ cup chopped cilantro
- For Topping:
- 1 avocado, diced
- ¼ cup sour cream
- 1 lime, cut into wedges
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Mix filling: In bowl, combine chicken, beans, corn, green chiles, cumin, chili powder, and garlic powder.
- Layer: Spread ¼ cup enchilada sauce in dish. Arrange ⅓ of tortilla pieces to cover bottom. Top with ½ chicken mixture, ⅓ remaining sauce, and ½ cup cheese. Repeat layers twice.
- Bake: Cover with foil; bake 20 minutes. Uncover, sprinkle remaining cheese, bake 10 more minutes until bubbly.
- Serve: Let cool 5 minutes. Top with avocado, cilantro, sour cream, and lime wedges.
Notes
- Make ahead: Assemble up to 24 hours before baking
- Spice it up: Add ½ tsp cayenne or diced jalapeños
- Shortcut: Use 2 (10oz) cans enchilada sauce for extra saucy version
- Freezer-friendly: Freeze before baking for up to 3 months
- Gluten-free: Ensure enchilada sauce and tortillas are GF
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 380
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg