Description
A hearty and comforting Chicken Enchilada Casserole made in a double batch, layered with tender shredded chicken, black beans, corn, enchilada sauce, and plenty of melted cheddar and Monterey Jack cheese. Perfect for feeding a crowd or stocking the fridge with delicious leftovers.
Ingredients
Scale
- 4 cups cooked shredded chicken
- 3 cans (15 ounces each) enchilada sauce
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 16 small tortillas (corn or flour)
- 2 cans (15 ounces each) black beans, drained and rinsed
- 2 medium onions, diced
- 1 ½ cups corn kernels
- 1 can (10 ounces) Rotel tomatoes with green chiles, drained slightly
- 1 can (4 ounces) diced green chiles
Instructions
- Preheat oven to 375°F and lightly grease two 9×13 inch baking dishes.
- In a large mixing bowl, combine shredded chicken, black beans, corn, diced onions, Rotel tomatoes with green chiles, and diced green chiles. Mix until evenly distributed.
- Spread a thin layer of enchilada sauce on the bottom of each baking dish.
- Add a layer of tortillas, overlapping slightly to cover the base.
- Spoon a portion of the chicken mixture evenly over the tortillas.
- Drizzle enchilada sauce over the filling, then sprinkle a mixture of cheddar and Monterey Jack cheese on top.
- Repeat layers of tortillas, filling, sauce, and cheese until ingredients are used, finishing with enchilada sauce and remaining cheese on top.
- Bake uncovered for 25 to 30 minutes until the cheese is melted and bubbly.
- Remove from the oven and let rest for 10 minutes before slicing and serving.
Notes
- Drain black beans thoroughly to prevent excess moisture.
- For extra flavor, sauté onions before mixing with the filling.
- Let the casserole rest before slicing so the layers stay intact.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg