Chicken Enchilada Casserole
Chicken Enchilada Casserole is a mouthwatering dish that combines layers of tender shredded chicken, zesty enchilada sauce, and gooey melted cheese. This comforting casserole is perfect for family dinners or gatherings, ensuring everyone leaves the table satisfied. With its rich flavors and satisfying textures, each bite feels like a fiesta for your taste buds. Plus, it’s incredibly versatile—customize it with your favorite vegetables or beans to suit your preferences. Prepare this easy and delicious casserole in no time, making it a go-to recipe for busy weeknights or special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
- 3–4 boneless, skinless chicken breasts
- Corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar and Monterey Jack)
- 1 diced onion
- 1 can black beans (drained and rinsed)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a large baking dish.
- Cook chicken in boiling water or broth for 15-20 minutes; shred when cooled.
- Sauté onions until translucent, then mix with shredded chicken and half of the enchilada sauce.
- Layer tortillas, chicken mixture, black beans, and cheese in the baking dish. Repeat layers.
- Pour remaining sauce on top and cover with cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 370
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: - Use leftover rotisserie chicken for faster prep.- Add bell peppers or zucchini for extra nutrition.- Refrigerate leftovers in an airtight container for up to three days.
Find it online: https://masonrecipes.com/chicken-enchilada-casserole/