Easy Chicken Enchilada Casserole
Savor the delicious layers of tender chicken, creamy cheese, and zesty enchilada sauce in this comforting casserole, perfect for family dinners on busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 can (10 oz) enchilada sauce
- 2 cups shredded cheddar or Monterey Jack cheese
- 8 corn tortillas
- 1 can (15 oz) black beans, rinsed
- 1 medium onion, chopped
- 1 bell pepper, chopped
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté the chopped onion and bell pepper until softened, about 5 minutes.
- Add diced chicken to the skillet and season with salt and pepper. Cook until no longer pink, about 7-10 minutes.
- In a baking dish, layer enchilada sauce, tortillas, half the chicken mixture, black beans, cheese, and more sauce. Repeat layers until all ingredients are used up, topping with extra cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until golden brown. Let cool slightly before serving with fresh cilantro on top.
Notes
- Feel free to add corn or extra spices like cumin for a unique twist.
- For a low-carb option, substitute corn tortillas with zucchini slices.
Nutrition
- Serving Size: 1/6 of casserole (approximately 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 75mg
Find it online: https://svetb.com/easy-chicken-enchilada-casserole-recipe/