Description
Delight in this easy Chicken Enchilada Casserole, featuring tender chicken, zesty vegetables, and melty cheese for a satisfying family meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 medium red onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons taco seasoning
- 2 cups enchilada sauce
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 8 corn tortillas
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook chicken in a skillet over medium heat until golden brown, about 6-7 minutes per side. Shred once cool.
- Sauté onions and bell peppers in the same skillet until softened, approximately 5 minutes.
- In a large bowl, combine shredded chicken, black beans, corn, taco seasoning, and half of the enchilada sauce.
- Layer the baking dish: spread some enchilada sauce on the bottom; add tortillas followed by half of the chicken mixture and cheese. Repeat layers.
- Bake for 25-30 minutes until bubbly and golden brown.
Notes
Substitute rotisserie chicken for quicker prep.
- For a vegetarian option, replace chicken with black beans or lentils.
- Experiment with different cheeses like pepper jack for added spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1/8 of casserole (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 75mg