Chicken Enchilada Casserole

Enchiladas take a cozy Tex-Mex shortcut in this layered casserole, where corn tortillas soak up red sauce with shredded chicken and melted Monterey Jack. Black beans and corn tuck into every bubbly bite for weeknight comfort without the rolling.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 7g fiber

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Ingredients

• 3 cups cooked chicken, shreddedMeat
• 2 cups red enchilada saucePantry
• 12 corn tortillasBakery
• 1 can (15 oz) black beans, drainedPantry
• 1 cup corn kernelsFrozen
• 2 cups Monterey Jack cheese, shreddedDairy
• 1/2 onion, dicedProduce
• 1 tsp cuminSpices
• for garnish cilantro optionalProduce

Instructions

1. 1Heat oven to 375°F. Mix chicken with enchilada sauce, onion, and cumin.
2. 2Layer sauce, tortillas, chicken, beans, corn, and cheese in a 9x13-inch dish; repeat, ending with sauce and cheese.
3. 3Cover and bake 20 minutes; uncover and bake 10–15 minutes until bubbly.
4. 4Rest 10 minutes; garnish with cilantro.