Enchilada Casserole

Transform dinnertime into a fiesta with this irresistible Enchilada Casserole, the ultimate comfort food that combines bold flavors and simple preparation. Perfectly seasoned layers of tender shredded chicken, hearty black beans, sweet corn, and zesty green chilies are nestled between soft corn tortillas, smothered in rich enchilada sauce, and topped with a gooey blend of cheddar and Monterey Jack cheeses. This crowd-pleasing dish is baked to golden, bubbly perfection in just 30 minutes, making it an excellent weeknight dinner option or a standout dish for potlucks. Garnished with fresh cilantro and served with a dollop of creamy sour cream, this casserole delivers all the classic flavors of enchiladas with none of the hassle. With keywords like "easy enchilada casserole," "Mexican-inspired dinner," and "layered chicken casserole," this recipe is your go-to for a flavorful, fuss-free meal the whole family will love!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups cooked chicken breast, shredded
• 2 cups enchilada sauce
• 12 corn tortillas
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (4 oz) green chilies, chopped
• 0.25 cup chopped cilantro
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• 1 red onion, diced
• 0.5 cup sour cream

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine shredded chicken, black beans, corn, green chilies, red onion, salt, cumin, and garlic powder. Mix until evenly distributed.

Step 3

Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish and spread evenly.

Step 4

Place a layer of 4 corn tortillas over the sauce, overlapping as necessary.

Step 5

Spread half of the chicken mixture over the tortillas.

Step 6

Sprinkle with 1 cup of cheddar cheese.

Step 7

Add another layer of 4 tortillas, followed by the remaining chicken mixture, and 1 cup of cheddar cheese.

Step 8

Top with the final layer of 4 tortillas, then pour the remaining enchilada sauce over the top, spreading it to cover the tortillas.

Step 9

Sprinkle the remaining cheddar cheese and the Monterey Jack cheese evenly over the casserole.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 11

Remove foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Step 12

Let the casserole cool for a few minutes, then garnish with chopped cilantro.

Step 13

Serve warm with a dollop of sour cream on each serving.

Nutrition Facts

Serving size	2700.8 grams (2700.8g)

Amount per serving	% Daily Value*
Calories	4248

Total Fat 170.60g	219%
Saturated Fat 92.40g	462%
Polyunsaturated Fat 1.40g
Cholesterol 805mg	268%
Sodium 8364mg	364%
Total Carbohydrate 401.40g	146%
Dietary Fiber 63.90g	228%
Total Sugars 45.20g
Protein 299.00g	598%

Vitamin D 30IU	148%
Calcium 3134mg	241%
Iron 25mg	136%
Potassium 4419mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 27.6%

Carbs: 37.0%