Description
A delicious cheesy chicken enchilada casserole that is easy to prepare and perfect for a family dinner.
Ingredients
Scale
- 1 can (10 ounce) mild red enchilada sauce
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1 can (4 ounce) mild green chiles, undrained
- 1 ounce packet taco seasoning
- 3 cups cooked chicken, diced or shredded
- 1 can (14 ounce) black beans, drained and rinsed
- 1 1/2 cups cooked rice
- 1 cup corn
- 1 red bell pepper, diced (optional)
- 1 1/2 cups cheddar cheese, divided use
- 1 1/2 cups Monterey Jack cheese, divided use
- 4 flour tortillas, divided use
- 3 Tablespoons chopped cilantro (optional, for garnish)
Instructions
- Preheat the oven to 350° F.
- To a large bowl, add the enchilada sauce, chicken broth, sour cream, green chiles, and taco seasoning. Mix until combined.
- Add the cooked chicken, black beans, cooked rice, corn, and diced red bell pepper to the bowl. Mix until combined. Set aside.
- To a 9×13-inch baking dish, add 2 flour tortillas. You can cut these up if you prefer.
- Top with half of the chicken mixture.
- Top with half of the cheddar and Monterey Jack cheeses (3/4 cup each).
- Repeat: Add 2 more flour tortillas, top with remaining chicken mixture, then top with remaining cheeses.
- Cover and bake on the middle rack for about 20 minutes or until the cheese is melted and the casserole is heated through.
- Optional: Top with chopped cilantro and enjoy!
Notes
- Can substitute green enchilada sauce for the red.
- Low sodium options are available for chicken broth and taco seasoning.
- Feel free to use leftover rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg