Easy Chicken Enchilada Casserole
A tasty and simple chicken enchilada casserole that comes together quickly.
20m
Prep Time
40m
Cook Time
6
Servings
Ingredients
1 lb cooked and shredded chicken
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) enchilada sauce
12 corn tortillas
2 cups shredded Mexican blend cheese
Optional toppings: diced avocado, chopped cilantro
Sour cream and salsa, for serving
Instructions
Step 1
Preheat oven to 375°F.
Step 2
In a large bowl, mix together the cooked chicken, black beans, corn, and half of the enchilada sauce.
Step 3
Cut the tortillas into quarters.
Step 4
Layer half of the tortilla pieces in the bottom of a 9x13 inch baking dish.
Step 5
Spread half of the chicken mixture on top of the tortillas.
Step 6
Sprinkle with one cup of the shredded cheese.
Step 7
Repeat layers with the remaining tortillas, chicken mixture, and cheese.
Step 8
Pour the remaining enchilada sauce over the top of the casserole.
Step 9
Bake for 30-40 minutes, or until bubbly and the cheese is melted and golden brown on top.
Step 10
Let cool for a few minutes before slicing and serving with optional toppings, sour cream, and salsa.