Simple Enchiladas Casserole
Whip up a weeknight dinner that hits all the right notes with this Simple Enchiladas Casserole—a hearty, crowd-pleasing dish that brings the flavors of a classic enchilada to your table with minimal effort. Layers of tender shredded chicken, savory black beans, sweet corn, zesty enchilada sauce, and gooey Mexican blend cheese are nestled between stacks of soft corn tortillas for a satisfying, cheesy casserole that's baked to perfection. With just 15 minutes of prep time, this recipe is perfect for busy families or casual gatherings. Serve it warm with a dollop of sour cream and a sprinkle of fresh cilantro for a vibrant, flavorful finish that’s sure to impress. Budget-friendly, easy to make, and delightfully customizable, this enchiladas casserole is your new go-to recipe for Mexican-inspired comfort food!
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Recipe Information
Ingredients
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 10 pieces corn tortillas
- 2 cups shredded Mexican blend cheese
- 1 medium diced onion
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 0.5 cup sour cream (optional for serving)
- 0.25 cup chopped fresh cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with cooking spray or oil.
In a large mixing bowl, combine the cooked shredded chicken, 1 1/2 cups of enchilada sauce, diced onion, black beans, and thawed corn. Stir until well mixed.
Spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom of the prepared baking dish.
Cut the corn tortillas into quarters for easier layering, or leave them whole if preferred.
Place a layer of corn tortillas at the bottom of the dish, overlapping as needed to cover the surface completely.
Spread half of the chicken mixture evenly over the tortillas.
Sprinkle 2/3 cup of shredded cheese on top of the chicken mixture.
Add another layer of tortillas, then spread the remaining chicken mixture over the top.
Sprinkle another 2/3 cup of shredded cheese over the second layer of chicken mixture.
Top with a final layer of tortillas, and pour the remaining enchilada sauce evenly across the top layer.
Sprinkle the remaining shredded cheese evenly over the sauce.
Cover the baking dish with 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 and bubbly.
Remove the casserole from the oven and allow it to rest for 5 minutes before serving.
Garnish with sour cream and fresh cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 5382 mg | 234% | |
| Total Carbohydrate | 339.6 g | 123% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 35.3 g | ||
| Protein | 328.9 g | 658% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2252 mg | 173% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4733 mg | 101% | |
*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.
