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Chicken Enchilada Casserole

Chicken Enchilada Casserole
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Chicken Enchilada Casserole is a hearty and flavorful dish featuring tender chicken, zesty enchilada sauce, and melty cheese—a perfect weeknight meal that everyone will love!

Ingredients

Scale
  • 3 cups shredded boneless, skinless chicken breasts (about 4 breasts)
  • 2 cups enchilada sauce
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn, fresh or frozen
  • 2 cups shredded cheese (Monterey Jack or cheddar)
  • 9 corn tortillas
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • Fresh cilantro (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
  2. Season chicken breasts with salt and pepper; cook in a skillet over medium heat for about 6-8 minutes per side until golden brown. Shred the cooked chicken with two forks.
  3. In a bowl, combine shredded chicken, black beans, corn, half of the enchilada sauce, diced onion, bell pepper, and some cheese. Mix well.
  4. Spread a thin layer of remaining enchilada sauce at the bottom of the baking dish. Layer three tortillas on top.
  5. Top with half of the chicken mixture and sprinkle with cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
  6. Cover the dish with foil and bake for 25 minutes. Remove foil for the last 10 minutes to achieve a golden topping.
  7. Let rest for 10 minutes before serving. Garnish with chopped cilantro if desired.

Notes

  • For added spice, include jalapeños or cayenne pepper in the mixture.
  •  Swap chicken for beans or vegetables for a vegetarian version.
  •  Store leftovers in an airtight container for up to three days; reheat at 350°F until warm.

Nutrition

Find it online: https://svetb.com/delicious-chicken-enchilada-casserole-recipe/