Beschreibung
A hearty and flavorful chicken enchilada casserole packed with layers of tortillas, chicken, cheese, and enchilada sauce.
Zutaten
Skala
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheese
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Anweisungen
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.
- Add shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Stir well.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Layer 4 tortillas over the sauce, followed by half of the chicken mixture and half of the cheese.
- Repeat the layers with remaining tortillas, chicken mixture, and cheese.
- Pour the remaining enchilada sauce on top.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Add jalapeños for extra heat.
- This casserole can be made ahead and frozen.
- Prep Time: 15 minutes
- Kochen Zeit: 30 minutes
- Kategorie: Main Dish
- Methode: Baking
- Küche: Mexican
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 350
- Zucker: 2g
- Natrium: 600mg
- Fett: 15g
- Gesättigte Fettsäuren: 7g
- Ungesättigte Fette: 5g
- Trans Fat: 0g
- Kohlenhydrate: 30g
- Faser: 5g
- Protein: 25g
- Cholesterin: 75mg
Keywords: chicken enchilada casserole, enchiladas, Mexican food