Description
This Chicken Enchilada Casserole is a delicious and comforting dish that is perfect for feeding a crowd. Layers of tender chicken, beans, corn, and cheese are enveloped in red enchilada sauce and baked until bubbly. Serve with your favorite toppings for a tasty meal!
Ingredients
Units
Scale
Chicken Enchilada Casserole:
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 1 large red bell pepper, cored and diced
- 1 (4 ounce) can diced green chiles
- 2 (15 ounce) cans beans, rinsed and drained (1 can pinto, 1 can black beans)
- 1 (8 ounce) can whole kernel corn, drained
- 3 cups (about 1.5 pounds) shredded or diced cooked chicken
- 3 cups red enchilada sauce, divided
- 12 corn tortillas, halved
- 3 cups shredded Monterrey Jack or Mexican blend cheese
Toppings:
- Chopped fresh cilantro
- Diced red onion
- Thinly-sliced green onion
- Diced avocado
Instructions
- Preheat Oven: Heat oven to 375°F. Grease a 9×13-inch baking dish and set aside.
- Sauté Vegetables: In a large sauté pan, cook onion and bell pepper in olive oil until softened. Add green chiles, beans, corn, chicken, and 2 cups of enchilada sauce. Mix well and set aside.
- Layer Casserole: Spread 1/2 cup of enchilada sauce in the baking dish. Layer with tortillas, chicken mixture, and cheese. Repeat layers and top with the remaining sauce and cheese.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes until cheese is melted.
- Serve: Garnish with desired toppings and serve warm.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: About 8 servings
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 85mg
