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Melt-in-Your-Mouth Chicken Enchilada Casserole Delight

Enjoy a comforting Chicken Enchilada Casserole packed with shredded chicken, enchilada sauce, and melted cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 pieces
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Cooked, Shredded Chicken Consider using store-bought for convenience.
  • 1 Onion (diced) Adds sweetness and flavor depth.
  • 1 Red Bell Pepper (diced) Provides sweetness and vibrant color.
  • 2 cups Enchilada Sauce Key flavor component for the casserole.
  • 1 teaspoon Ground Cumin Enhances the overall flavor.
  • 1 teaspoon Chili Powder Adjust to taste for heat.
  • 1 teaspoon Garlic Powder For an aromatic touch.
  • 8 pieces Corn Tortillas (cut into strips) Creates layers.
  • 2 cups Shredded Cheese (cheddar or Mexican blend) Can substitute with reduced-fat or dairy-free options.
  • 1 can Black Beans (canned, drained and rinsed) Adds fiber and protein.
  • 1 can Corn Kernels (canned, drained) Offers sweetness.
  • 2 tablespoons Olive Oil Essential for sautéing.
  • 1 teaspoon Salt Enhances flavors.
  • 1 teaspoon Pepper Enhances flavors.
  • Fresh Cilantro (for garnish) Adds freshness.

Equipment

  • oven
  • skillet
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and red bell pepper; sauté for about 5 minutes until softened.
  3. Add the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir for about 3 minutes until heated through.
  4. Pour a thin layer of the chicken mixture into the prepared baking dish, spreading it evenly.
  5. Layer half of the corn tortilla strips over the chicken mixture, followed by half of the black beans, corn, and shredded cheese.
  6. Repeat the layering process with the remaining chicken mixture, tortilla strips, black beans, corn, and cheese.
  7. Finish with a final layer of the chicken mixture spread over the top.
  8. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  9. Uncover and continue baking for an additional 10 minutes until the cheese is bubbly and golden.
  10. Let the casserole cool for a few minutes before serving and garnish with fresh cilantro.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 7gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Consider serving with sour cream and lime wedges for an extra delicious touch.

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