Layered Chicken Enchiladas
Delight your taste buds with these irresistible Layered Chicken Enchiladas—a simple yet flavor-packed twist on a Mexican classic! This recipe features tender shredded chicken, hearty black beans, and sweet corn, all layered between soft corn tortillas and smothered in bold red enchilada sauce. A generous topping of melted Mexican blend cheese ties the dish together, creating a perfectly gooey and satisfying bite. The addition of diced green chiles and fresh cilantro elevates the flavors, while optional toppings like creamy sour cream, luscious avocado slices, and vibrant green onions add layers of customization. Ready in under an hour, this crowd-pleasing, oven-baked enchilada casserole makes weeknight dinners or gatherings effortlessly delicious. Perfect for serving six, it’s an easy, cheesy, and oven-to-table recipe you'll make on repeat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 2 cups Red enchilada sauce
- 12 Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 1 cup Canned black beans, drained and rinsed
- 1 cup Frozen corn, thawed
- 1 can (4 ounces) Diced green chiles
- 0.25 cup Chopped fresh cilantro
- 0.5 cup Sour cream (optional, for topping)
- 1 Sliced avocado (optional, for topping)
- 0.25 cup Chopped green onions (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the shredded cooked chicken, black beans, corn, green chiles, cilantro, salt, and black pepper.
Spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom of a 9x13-inch baking dish to prevent sticking.
Place 4 corn tortillas on top of the sauce, overlapping them slightly if necessary.
Spread 1/3 of the chicken mixture over the tortillas, then pour 1/3 of the remaining enchilada sauce over the layer, and sprinkle 1/3 of the shredded cheese on top.
Repeat the layering process two more times: tortillas, chicken mixture, enchilada sauce, and cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
Remove the enchiladas from the oven and allow them to rest for 5 minutes before slicing.
Serve hot, topped with optional sour cream, sliced avocado, and chopped green onions, if desired.
Nutrition Facts
Calories |
4291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 9448 mg | 411% | |
| Total Carbohydrate | 395.7 g | 144% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 42.2 g | ||
| Protein | 333.5 g | 667% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2325 mg | 179% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 4950 mg | 105% | |
*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.
