Description
A delicious cheesy chicken enchilada casserole that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
- 1 can (10 ounces) mild red enchilada sauce
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1 can (4 ounces) mild green chiles, undrained
- 1 packet (1 ounce) taco seasoning
- 3 cups cooked chicken, diced or shredded
- 1 can (14 ounces) black beans, drained and rinsed
- 1 1/2 cups cooked rice
- 1 cup corn
- 1 red bell pepper, diced (optional)
- 1 1/2 cups cheddar cheese, divided
- 1 1/2 cups Monterey Jack cheese, divided
- 4 (8-inch) flour tortillas
- 3 tablespoons chopped cilantro (optional, for garnish)
Instructions
- Preheat the oven to 350° F.
- To a large bowl, add enchilada sauce, chicken broth, sour cream, green chiles, and taco seasoning. Mix until combined.
- Add cooked chicken, black beans, cooked rice, corn, and diced red bell pepper to the bowl. Mix until combined and set aside.
- To a 9×13-inch baking dish, add 2 flour tortillas. You can cut these up if you prefer.
- Top with half of the chicken mixture.
- Top with half of the cheddar and Monterey Jack cheeses (3/4 cups each).
- Repeat one more time with 2 more flour tortillas, the remaining chicken mixture, then the remaining cheeses.
- Cover and bake on the middle rack for about 20 minutes or until the cheese is melted and the casserole is heated through.
- Optional: top with chopped cilantro and enjoy!
Notes
- You can use green enchilada sauce instead of red for a different flavor.
- Low sodium options of broth and taco seasoning can be used for a healthier version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 casserole
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken, enchilada, casserole, cheesy