Description
A rich and comforting casserole layered with tender shredded chicken, zesty enchilada sauce, and melted cheese.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cups enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 8 corn tortillas, cut into strips
- 2 cups shredded cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Sour cream, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
- Heat olive oil in a large skillet over medium heat.
- Sauté the onions and bell peppers until softened, about 5 minutes.
- Add the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper. Cook until heated through, about 3 minutes.
- In the greased baking dish, add a thin layer of the chicken mixture, then a layer of tortilla strips, half the black beans, half the corn, and half the cheese. Repeat layers, ending with chicken mixture on top.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is melted and golden.
- Garnish with fresh cilantro and serve with sour cream and lime wedges if desired.
Notes
You can prepare the casserole a day in advance, and for a vegetarian option, swap the chicken for extra beans or sautéed mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg