Description
A comforting and hearty casserole layered with shredded chicken, zesty enchilada sauce, and gooey cheese, perfect for busy weeknight dinners or gatherings.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cups enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 8 corn tortillas, cut into strips
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Sour cream, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with a little olive oil.
- Sauté the veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking until they soften, about 5 minutes.
- Add the chicken: Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, and a pinch of salt and pepper. Cook until everything is heated through, about 3 minutes.
- Layer the casserole: In your greased baking dish, start with a thin layer of the chicken mixture at the bottom. Then, place a layer of tortilla strips over it. Add half of the black beans, followed by half of the corn kernels and half of the cheese.
- Repeat: Layer the remaining chicken mixture, tortilla strips, the other half of the beans, corn, and cheese. Finish with a final layer of the chicken mixture on top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10 minutes or until the cheese is bubbly and lightly golden.
- Cool and garnish: Allow the casserole to cool for a few minutes. Then, garnish with freshly chopped cilantro.
- Serve: Enjoy with sour cream and lime wedges on the side, if desired.
Notes
Feel free to swap ingredients to suit your dietary needs or taste. This dish is versatile and can be made with leftover chicken and any seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg