Layered Mexican Chicken
Get ready to savor the bold, comforting flavors of Layered Mexican Chicken, a hearty casserole that brings a fiesta to your dinner table! This easy-to-make dish features tender shredded chicken, black beans, sweet corn, and zesty green chiles, all layered with soft tortillas, rich red enchilada sauce, and gooey Mexican blend cheese. Baked to perfection until bubbly and golden, this family-friendly recipe is perfect for weeknight dinners or casual gatherings. With just 10 minutes of prep time, you'll have a flavorful, satisfying meal on the table in no time. Serve it with a dollop of creamy sour cream and fresh cilantro for a final touch of freshness. Perfect for fans of Mexican-inspired casseroles and quick, crowd-pleasing meals!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Red enchilada sauce
- 8 medium Flour or corn tortillas
- 2 cups Shredded Mexican blend cheese
- 1 cup Black beans, drained and rinsed
- 1 cup Frozen corn kernels, thawed
- 4 ounces Diced green chiles (optional)
- 0.5 cup Sour cream (for serving)
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
In a medium mixing bowl, combine the shredded chicken, black beans, corn, and diced green chiles. Season with salt and black pepper, then stir until evenly mixed.
Spread a thin layer (about 1/4 cup) of enchilada sauce across the bottom of the prepared baking dish.
Place two tortillas flat in the dish, slightly overlapping to cover the bottom.
Spoon one-third of the chicken mixture over the tortillas, spreading it evenly.
Pour about 1/2 cup of the enchilada sauce over the chicken mixture, followed by 1/2 cup of shredded cheese.
Repeat the layering process two more times: tortillas, chicken mixture, enchilada sauce, and cheese. Finish with a final layer of tortillas topped with the remaining enchilada sauce and cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before slicing into squares.
Serve warm, topped with a dollop of sour cream and a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 388 mg | 30% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 634 mg | 13% | |
*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.
