Description
A delicious and easy cheesy enchilada casserole, perfect for a weeknight dinner!
Ingredients
Scale
- 1 can (10 ounces) mild red enchilada sauce (can use green enchilada sauce)
- 1/2 cup chicken broth (can use low sodium)
- 1/2 cup sour cream
- 1 can (4 ounces) mild green chiles, undrained
- 1 ounce packet taco seasoning (can use low sodium)
- 3 cups cooked chicken (diced or shredded) (I used a rotisserie chicken)
- 1 can (14 ounces) black beans, drained and rinsed
- 1 1/2 cups cooked rice (brown or white)
- 1 cup corn (I used canned corn)
- 1 red bell pepper, diced (optional, can use diced tomato)
- 1 1/2 cups cheddar cheese (divided use)
- 1 1/2 cups Monterey Jack cheese (divided use)
- 4 (8-inch) flour tortillas (divided use)
- 3 tablespoons chopped cilantro (optional, for garnish)
Instructions
- Preheat the oven to 350° F.
- To a large bowl, add the enchilada sauce, chicken broth, sour cream, green chiles, and taco seasoning. Mix until combined.
- Add the 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 them 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. Add two flour tortillas, top with remaining chicken mixture, then top with 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
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg