Chicken Enchilada Casserole
A hearty and nutritious casserole filled with shredded chicken, black beans, and cheese, perfect for busy families and meal prep.
Ingredients
Main Ingredients
- 3 cups Shredded Chicken High protein and savory depth.
- 2 cups Enchilada Sauce Adds rich, tangy flavor.
- 1 can Black Beans Introduces fiber and protein.
- 1 cup Corn Sweet bursts of flavor.
- 2 cups Shredded Cheese Melts beautifully for a creamy topping.
- 2 cups Crushed Tortilla Chips Adds a crunchy contrast.
- 1 small Diced Onion Offers subtle sweetness.
- 1 teaspoon Garlic Powder Imparts fragrant aroma.
- 1 teaspoon Cumin Warms up the dish.
- to taste Salt and Pepper Essential seasonings.
- 1 tablespoon Fresh Cilantro Brightens the dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, black beans, corn, diced onion, garlic powder, cumin, salt, and pepper. Stir until well-mixed.
- Prepare a casserole dish by lightly greasing it with cooking spray or oil.
Cooking
- Pour half of the enchilada sauce along the bottom of the greased casserole dish.
- Layer half of the chicken mixture evenly over the sauce, then sprinkle with one cup of shredded cheese.
- Repeat the layers with the remaining enchilada sauce, remaining chicken mixture, and finish with the last cup of shredded cheese on top.
- Spread crushed tortilla chips evenly across the top layer.
- Bake for 25-30 minutes or until the cheese is melted and golden brown.
Serving
- Remove from the oven and let it cool for a few minutes.
- Garnish with fresh cilantro.
- Serve hot directly from the casserole dish, enjoying it with a side salad or avocado slices.
Notes
For extra crunch, broil the casserole for a few minutes after baking. Refrigerate leftovers in an airtight container for 3 days.