Chicken Enchilada Casserole

A bubbling chicken enchilada casserole with golden cheese, packed with zesty spices and gooey cheese, perfect for family dinners.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

3-4 pieces Boneless, Skinless Chicken Breasts
3 cloves Fresh Garlic Choose firm, fresh garlic cloves for the best flavor
1 medium Onion Opt for a yellow or white onion for sweetness
1 piece Green Bell Pepper Look for brightly colored peppers
1 can Canned Black Beans Rinse and drain them to reduce sodium
1 can Canned Corn Frozen corn can be used as an alternative
1 can Canned Enchilada Sauce Choose your favorite brand or make homemade
8 pieces Tortillas Corn or flour tortillas can be used
2 cups Shredded Cheese A mix of Monterey Jack and Cheddar
1 cup Sour Cream Use full-fat or Greek yogurt as a substitute
1/4 cup Fresh Cilantro Chopped, optional

Method

Preparation

Preheat your oven to 350°F (175°C) and gather all your ingredients on the countertop.
Chop the bell peppers into bite-sized pieces and set them aside.

Assembly

Lightly grease the casserole dish with cooking spray or olive oil.
Spread a thin layer of enchilada sauce at the bottom of the dish.
Take a tortilla, add shredded chicken, chopped veggies, and sprinkle cheese before rolling it up tightly.
Place each rolled tortilla seam-side down in the dish.
Pour the remaining enchilada sauce evenly over the top.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

This dish is adaptable for various occasions and can be served with a side salad.

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