Chicken Enchilada Casserole: Easy Recipe for a Delicious Dinner
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
- Olive oil
- Chopped onion
- Minced garlic
- Red and green bell peppers
- Cooked and shredded boneless, skinless chicken breasts
- Black beans
- Corn
- Diced tomatoes with green chilies
- Chili powder, cumin, garlic powder, onion powder
- Enchilada sauce
- Corn tortillas
- Shredded cheddar cheese
- Preparation Instructions:
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Sauté chopped onion until softened.
- Add minced garlic and bell peppers; cook for another 3-5 minutes.
- Stir in shredded chicken, black beans, corn, and diced tomatoes; mix well.
- Season with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Let the mixture simmer for 10-15 minutes on low heat.
- Grease a baking dish; spread half a cup of enchilada sauce on the bottom.
- Layer corn tortillas over the sauce, followed by half of the chicken mixture and one-third of the cheese.
- Repeat layers: tortillas, remaining chicken mixture, enchilada sauce, then top with remaining cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake until bubbly (about 10-15 minutes).
- Allow to cool before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 slice (approx. 197g)
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 75mg