Description
A hearty and flavorful chicken enchilada casserole packed with layers of tortillas, chicken, cheese, and enchilada sauce.
Ingrédients
L'échelle
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheese
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.
- Add shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Stir well.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Layer 4 tortillas over the sauce, followed by half of the chicken mixture and half of the cheese.
- Repeat the layers with remaining tortillas, chicken mixture, and cheese.
- Pour the remaining enchilada sauce on top.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Add jalapeños for extra heat.
- This casserole can be made ahead and frozen.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 2g
- De Sodium: 600mg
- La graisse: 15g
- Graisses Saturées: 7g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 5g
- La protéine: 25g
- Le taux de cholestérol: 75mg
Mots-clés: chicken enchilada casserole, enchiladas, Mexican food