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Chicken Enchilada Casserole

A crowd-pleaser packed with shredded chicken, cheese, and zesty enchilada sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups shredded cooked chicken
  • 1 can 10 oz enchilada sauce
  • 1 cup black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 2 cups shredded cheese cheddar or Mexican blend
  • 8 corn tortillas cut into strips
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Skillet
  • Measuring cups and spoons
  • Spoon or spatula for mixing

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
  3. Spread a layer of corn tortilla strips on the bottom of your greased baking dish.
  4. Pour half of the chicken mixture over the tortilla layer and spread it evenly.
  5. Top the chicken mixture with a generous layer of shredded cheese.
  6. Repeat the layering process with the remaining tortillas, chicken mixture, and cheese.
  7. Cover the baking dish with foil and bake for 20 minutes.
  8. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
  9. Let the casserole sit for 5-10 minutes before serving.

Notes

Top with fresh herbs, sour cream, or avocado slices before serving.