Chicken Enchilada Casserole
Skip rolling tortillas and make this easy chicken enchilada casserole instead. Creamy, cheesy layers bake into a comforting family dinner that's perfect any night of the week.
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 bell pepper red or green, diced
- ½ cup black beans drained and rinsed
- 3 cups cooked chopped chicken
- 1 (1 ounce packet) taco seasoning about 2 tablespoons
- 28 ounces green enchilada sauce
- 1 cup sour cream
- 12 small corn tortillas 6" each
- 2 cups shredded monterey jack cheese
Instructions
- Preheat oven to 350°F. Combine sour cream and enchilada sauce. Set aside.
- Cook onion in oil 4 minutes or until slightly tender. Add bell pepper and cook 3 minutes more.
- Stir in taco seasoning, chicken and black beans with ⅔ cup water. Bring to a boil, reduce heat and simmer 5 minutes or until thickened.
- Place ½ cup enchilada sauce in the bottom of a 9x13 casserole dish. Layer 6 tortillas on top. Add ½ of the chicken mixture and ½ of the cheese. Top with half of the remaining enchilada sauce.
- Add 6 more tortillas, remaining chicken mixture, remaining enchilada sauce and finally the remaining cheese.
- Bake uncovered 25-30 minutes or until hot and bubbly.
- Cool 10 minutes before serving.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Nutrition
Calories: 551kcal | Carbohydrates: 42g | Protein: 34g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 106mg | Sodium: 1471mg | Potassium: 461mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2076IU | Vitamin C: 30mg | Calcium: 382mg | Iron: 3mg