Tuna or Chicken Enchilada Casserole
Bring the vibrant flavors of a classic Mexican dish to your table with this easy and versatile Tuna or Chicken Enchilada Casserole! Perfect for busy weeknights, this family-friendly recipe layers soft corn tortillas, a hearty mix of either tender shredded chicken or protein-packed tuna, and a medley of seasoned vegetables like black beans, corn, and bell peppers. Smothered in rich red enchilada sauce and topped with ooey-gooey melted cheese, this casserole bakes to perfection in under 30 minutes. Customize your toppings with fresh cilantro and green onions for an extra pop of flavor, and serve it straight from the oven for a comforting, crowd-pleasing meal. Whether you're craving a quick pantry-friendly dinner or hosting a Tex-Mex-inspired fiesta, this enchilada casserole is sure to satisfy.
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Recipe Information
Ingredients
- 2 cups Tuna (canned, drained) or cooked shredded chicken
- 8 Corn tortillas
- 2 cups Red enchilada sauce
- 2 cups Shredded cheese (Mexican blend or cheddar)
- 1 medium Onion (diced)
- 1 medium Bell pepper (diced)
- 1 cup Black beans (cooked, rinsed and drained)
- 1 cup Corn kernels (canned, frozen, or fresh)
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro (chopped, optional for garnish)
- 2 Green onions (sliced, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat.
Add diced onion and bell pepper to the skillet and sauté for 5 minutes until softened.
Stir in black beans, corn, cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes, then remove from heat.
In a greased 9x13-inch baking dish, spread a thin layer of enchilada sauce on the bottom.
Arrange 4 corn tortillas to cover the bottom of the dish (you may need to overlap them).
Spread half of the tuna or shredded chicken over the tortillas, followed by half of the sautéed vegetable mixture and 1/2 cup of enchilada sauce.
Sprinkle 1 cup of shredded cheese evenly over the layer.
Repeat with the remaining 4 tortillas, tuna or chicken, vegetable mixture, 1/2 cup of enchilada sauce, and another cup of cheese.
Pour the remaining enchilada sauce evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 15 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 serving.
Garnish with chopped cilantro and sliced green onions, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.3 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 353 mg | 27% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 575 mg | 12% | |
*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.
