How To Make Mexican Chicken Enchilada Casserole Recipe
A delicious, cheesy, and easy-to-make casserole that is packed with authentic Mexican flavors.
Serves:
Ingredients
- 2 cups of shredded rotisserie chicken
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves of garlic, minced
- 8 corn tortillas
- 2 cups of enchilada sauce
- 2 cups of shredded Mexican blend cheese
- Salt and pepper, to taste
Instructions
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Preheat oven to 375°F.
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Combine the shredded chicken, black beans, corn, red bell pepper, onion, garlic, and salt and pepper in a large bowl.
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Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
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Place 4 of the corn tortillas on top of the sauce, slightly overlapping.
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Spoon half of the chicken mixture on top of the tortillas.
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Pour half of the remaining enchilada sauce over the chicken.
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Sprinkle half of the cheese on top of the sauce.
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Repeat the layers: tortillas, chicken mixture, enchilada sauce, and cheese.
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Cover the casserole with foil and bake for 35 minutes.
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Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
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Let the casserole cool for a few minutes before serving.
Nutrition
- Calories : 546kcal
- Total Fat : 24g
- Saturated Fat : 13g
- Cholesterol : 123mg
- Sodium : 2069mg
- Total Carbohydrates : 43g
- Dietary Fiber : 11g
- Sugar : 9g
- Protein : 39g
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