Chicken Enchilada Casserole
A cozy and flavorful Chicken Enchilada Casserole, perfectly layered and cheesy, making it ideal for family gatherings or weeknight dinners.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups shredded chicken
- 8 corn or flour tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup black beans (optional)
- 1 cup diced bell peppers
- 1 small onion, diced
- 1 teaspoon cumin
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the diced onion in a skillet with olive oil until translucent, about 5 minutes. Add in the diced bell peppers and cook for another 3-4 minutes.
- Mix the shredded chicken, sautéed onions and bell peppers, black beans (if using), and half of the enchilada sauce.
- Layer a few tablespoons of enchilada sauce on the bottom of a 9×13 inch baking dish, followed by tortillas, half of the chicken mixture, and cheese. Repeat layers, finishing with tortillas and the remaining enchilada sauce and cheese.
- Bake covered for 25 minutes, then remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
- Cool for 10 minutes before slicing.
- Serve with sour cream, guacamole, or salsa.
Notes
Feel free to customize with vegetarian options or different spice levels. Leftovers store well and can be easily reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg
Keywords: chicken, enchiladas, casserole, Mexican, comfort food, family meal