Description
A simple Creamy Chicken Enchilada Casserole made without rolling. It’s a flavorful and easy Tex-Mex dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 1 (10 ounce) can enchilada sauce
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 8-10 corn tortillas
- 2 cups shredded Mexican cheese blend
- Optional toppings: sour cream, cilantro, avocado
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet. Sauté onion until softened. Add garlic and cook for 1 minute.
- Stir in chicken, enchilada sauce, black beans, and corn. Heat through.
- Spread a thin layer of sauce in the bottom of a baking dish.
- Layer tortillas, chicken mixture, and cheese. Repeat layers, ending with cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let cool slightly. Top with desired toppings and serve.
Notes
- You can use rotisserie chicken for ease.
- Feel free to add other vegetables, like bell peppers.
- Adjust the amount of enchilada sauce to your liking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg