Pantry Raid Chicken Enchilada Casserole
Transform your pantry staples into a hearty, flavor-packed dinner with this Pantry Raid Chicken Enchilada Casserole! Perfect for busy weeknights, this easy casserole layers tender shredded chicken, zesty enchilada sauce, black beans, sweet corn, and melty cheese between soft corn tortillas—all jazzed up with a touch of cumin and garlic powder for a Southwestern kick. Ready in just 45 minutes, this one-pan wonder is the ultimate comfort food that makes the most of ingredients you likely already have on hand. Top it off with fresh cilantro for a bright, herbaceous finish, or customize with diced green chilies for an extra pop of heat. Whether you're feeding a crowd or meal-prepping for the week, this satisfying casserole is guaranteed to be a new family favorite!
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Recipe Information
Ingredients
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce (red or green)
- 10 pieces corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen or canned corn, drained
- 4 ounces diced green chilies (optional)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a medium bowl, mix the shredded chicken with 1 cup of enchilada sauce, ground cumin, garlic powder, salt, and black pepper.
Cut the corn tortillas into halves or quarters to make layering easier.
Spread 1/2 cup of enchilada sauce evenly on the bottom of the prepared baking dish.
Layer 1/3 of the tortillas over the sauce, overlapping slightly to cover the bottom of the dish.
Add 1/3 of the chicken mixture, 1/3 of the black beans, 1/3 of the corn, and 1/3 of the green chilies (if using) over the tortillas.
Sprinkle 1/3 of the shredded cheese over the top.
Repeat the layering process two more times, finishing with the remaining shredded cheese on top.
Cover the 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 rest for 5 minutes before serving.
Garnish with fresh cilantro if desired and enjoy!
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 3.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 355 mg | 27% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 655 mg | 14% | |
*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.
