Shredded Chicken Enchilada Casserole: Easy and Flavorful Delight
A delicious and simple shredded chicken enchilada casserole recipe that your family will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups shredded cheese
- 6 corn tortillas
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, enchilada sauce, black beans, corn, cumin, and chili powder.
- Spread a layer of the mixture in the bottom of a baking dish.
- Layer three corn tortillas on top of the mixture, followed by half of the cheese.
- Add another layer of the chicken mixture, the remaining tortillas, and top with the rest of the cheese.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- For extra flavor, add diced onions and bell peppers to the chicken mixture.
- You can substitute with flour tortillas if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg