Enchilada Casserole
Dive into the irresistible layers of flavor with this hearty Enchilada Casserole recipe—perfect for busy weeknights or festive gatherings! Packed with shredded chicken, black beans, sweet corn, and zesty green chilies, this dish combines Tex-Mex favorites into a one-pan delight. Corn tortillas are layered with a vibrant enchilada sauce, melted cheddar and Monterey Jack cheese, and a blend of aromatic spices like cumin and garlic powder, creating a cheesy, saucy casserole that’s bursting with bold flavors. Ready in just 45 minutes, this easy-to-make recipe feeds a crowd and is finished with a garnish of fresh cilantro and a dollop of creamy sour cream. Whether served as a standalone dinner or paired with your favorite sides, this enchilada casserole is destined to become your new go-to comfort food!
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Recipe Information
Ingredients
- 2 cups cooked chicken breast, shredded
- 2 cups enchilada sauce
- 12 corn tortillas
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 oz) green chilies, chopped
- 0.25 cup chopped cilantro
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 1 red onion, diced
- 0.5 cup sour cream
Instructions
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine shredded chicken, black beans, corn, green chilies, red onion, salt, cumin, and garlic powder. Mix until evenly distributed.
Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish and spread evenly.
Place a layer of 4 corn tortillas over the sauce, overlapping as necessary.
Spread half of the chicken mixture over the tortillas.
Sprinkle with 1 cup of cheddar cheese.
Add another layer of 4 tortillas, followed by the remaining chicken mixture, and 1 cup of cheddar cheese.
Top with the final layer of 4 tortillas, then pour the remaining enchilada sauce over the top, spreading it to cover the tortillas.
Sprinkle the remaining cheddar cheese and the Monterey Jack cheese evenly over the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Let the casserole cool for a few minutes, then garnish with chopped cilantro.
Serve warm with a dollop of sour cream on each serving.
Nutrition Facts
Calories |
4248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 8364 mg | 364% | |
| Total Carbohydrate | 401.4 g | 146% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 45.2 g | ||
| Protein | 299.0 g | 598% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 3134 mg | 241% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4419 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
