Cheesy Baked Chicken Enchilada Casserole
A comforting, filling casserole packed with shredded chicken, melted cheese, and enchilada sauce, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 3 cups shredded cooked chicken
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 pieces corn tortillas
- 1 cup black beans (optional) Can be omitted if desired.
Spices
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans (if using), cumin, garlic powder, onion powder, salt, and pepper.
Assembly
- In a baking dish, layer 4 corn tortillas in the bottom. Spread half of the chicken mixture over the tortillas, then drizzle with half of the enchilada sauce and sprinkle with half of the cheese.
- Repeat the layering process with the remaining tortillas, chicken mixture, enchilada sauce, and cheese.
Baking
- Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, until bubbly and golden.
- Let cool slightly before serving.
Notes
Serve hot with garnishes like fresh cilantro, sour cream, or avocado slices. Pairs well with a side salad or tortilla chips. Store leftovers in an airtight container in the fridge for up to three days, or freeze individual portions for future meals. Use rotisserie chicken for time-saving, and customize cheese selections as desired. For added spice, include diced jalapeños or hot sauce.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 700mgFiber: 5gSugar: 2g
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