Description
A hearty and flavorful enchilada casserole that layers tortillas, cheese, and a savory filling for an easy-to-make meal.
Ingredients
Scale
- 12 corn tortillas
- 2 cups shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup diced onions
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 cup chopped cilantro
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Sauté onions until soft.
- Add shredded chicken, black beans, cumin, chili powder, and garlic powder. Stir well.
- Spread a thin layer of enchilada sauce in a baking dish.
- Layer 6 tortillas, half the chicken mixture, and half the cheese.
- Repeat layers with remaining tortillas, chicken mixture, and cheese.
- Pour remaining enchilada sauce over the top.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
- Use flour tortillas if you prefer a softer texture.
- Add diced bell peppers for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 45mg
Keywords: enchilada casserole, easy dinner, Mexican recipe