Description
Indulge in a quick and flavorful Chicken Enchilada Casserole, perfect for family gatherings. This halal dish features tender chicken, zesty sauce, and gooey cheese that everyone will love.
Ingredients
Scale
- 3–4 Boneless, Skinless Chicken Breasts
- 1 can Low Sodium Black Beans
- 1 cup Corn (fresh or frozen)
- 2 cups Enchilada Sauce
- 8 Corn or Flour Tortillas
- 2 cups Shredded Monterey Jack and Cheddar Cheese
- Sour Cream (optional for serving)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
- Cook seasoned chicken in a skillet over medium heat until golden brown, about 6-7 minutes per side. Shred the cooked chicken.
- In a large bowl, mix shredded chicken with black beans, corn, half the enchilada sauce, and half the cheese.
- Layer two tortillas in the baking dish, spread half of the filling over them, and top with more tortillas.
- Drizzle with enchilada sauce, add remaining filling, layer more tortillas, and cover with the rest of the sauce.
- Sprinkle remaining cheese on top and cover with foil. Bake for 25 minutes; uncover and bake for an additional 10 minutes until bubbly.
- Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 casserole (245g)
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg