Easy Chicken Enchilada Casserole
This Chicken Enchilada Casserole can be on the table in about 30 minutes, and is hearty enough to feed the whole gang!
Servings: 6 Servings
Calories: 509kcal
Equipment
Ingredients
- 3 cups cooked and shredded chicken 1 pound
- 20 ounces red enchilada sauce divided
- 8 ounces Mexican cheese blend divided
- 8 ounces chopped green chiles
- 1 cup black beans drained & rinsed
- 1 cup sour cream
- 1 cup corn
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp Kosher salt
- 1/4 tsp red pepper flakes
- 1/8 tsp chipotle chili powder
- 6 medium flour tortilla shells
- 1 cup chopped cherry tomatoes
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 400° F.
- In a bowl, add the chicken, 15 ounces of enchilada sauce (1 ½ cans), half of the cheese, green chiles, beans, sour cream, corn, and seasonings. Mix until combined. Set aside.
- Add the remainder of the enchilada sauce to the bottom of a 9x13 baking dish.
- Add 3 shells to the baking dish.
- Top the shells with half of the meat mixture.
- Repeat with three more shells and the remaining meat mixture.
- Sprinkle the remainder of the cheese on top.
- Bake for 18 minutes.
- Broil on high or 500° F for 2-3 minutes.
- Sprinkle the tomatoes and cilantro on top.
Notes
See the post for more information, photos, and tips.
Nutrition
Serving: 1 | Calories: 509kcal | Carbohydrates: 42g | Protein: 36g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 99mg | Sodium: 1652mg | Potassium: 559mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1445IU | Vitamin C: 23mg | Calcium: 557mg | Iron: 4mg