Easy Chicken Enchilada Casserole
This easy chicken enchilada casserole is layered with tortillas, tender shredded chicken, beans, enchilada sauce, and melty cheese for a quick and satisfying dinner.
Ingredients
- 1 ½ cups enchilada sauce , I prefer La Victoria
- 12 corn tortillas
- 2 ½ cups shredded cooked chicken breast
- 15 ounce can black beans
- 1-2 cups shredded monterey jack cheese
Optional toppings: cilantro, red bell pepper, tomatoes, avocado, sliced olives, sour cream
Instructions
- Preheat oven to 350°F. Spray 9-inch casserole dish with non-stick spray and set aside. Pour about 1/2 cup of the sauce onto the bottom of the pan.
- Cover the pan with about 3 tortillas (you'll need to break one in half). Then add 1/3 of the remaining sauce on top, 1/3 of the chicken and 1/3 of the beans. Then sprinkle on 1/3 of the cheese. Repeat for 2 more layers.
- Place foil over the pan and bake for 20 minutes. Then bake 10 more minutes uncovered, or until cheese is bubbly. Remove from oven and let sit for 5 minutes.
- Add your favorite toppings and enjoy.
Notes
You may sub the black beans for pinto beans.
Store: Store in an airtight container in the refrigerator for up to 3 days. You can also freeze individual portions, then just thaw and reheat.
Make ahead: Prep the casserole as directed, then cover with foil. Place in fridge until ready to bake. Remove from fridge and let sit at room temperature while the oven warms up. Then bake according to directions.
Freezer meal: Assemble in a freezer container and wrap tightly. Then store the unbaked casserole in the freezer. The night before serving, let thaw in the fridge overnight. Then bake at 350°F for 30 to 40 minutes covered and 10 to 15 minutes uncovered.
Nutrition
Calories: 370kcal, Carbohydrates: 40g, Protein: 27g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 61mg, Sodium: 960mg, Potassium: 464mg, Fiber: 9g, Sugar: 5g, Vitamin A: 569IU, Vitamin C: 3mg, Calcium: 214mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
