Description
A comfort-food favorite that combines the flavors of classic enchiladas into an easy-to-make casserole.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups corn tortillas, cut into strips
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking and set it aside.
- In a large bowl, combine the cooked chicken, black beans, corn, enchilada sauce, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well incorporated.
- Take half of the tortilla strips and layer them at the bottom of your prepared baking dish.
- Spread half of the chicken mixture over the tortilla strips. Then, dollop half of the sour cream on top, followed by half of the shredded cheese.
- Repeat the layering process with the remaining ingredients.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Once baked, let the casserole sit for a few minutes before slicing.
Notes
This casserole is perfect for potlucks and can be made ahead of time for busy nights. Store leftovers in the fridge for up to 3-4 days or freeze for later.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 40mg