Description
A delicious and authentic chicken enchilada casserole perfect for Cinco de Mayo celebrations.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 4 corn tortillas over the sauce, followed by half of the chicken mixture, half of the sour cream, and half of the cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, sour cream, and cheese.
- Pour the remaining enchilada sauce over the top layer and sprinkle with any leftover cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a spicier version, add diced jalapeños to the chicken mixture.
- Can be made ahead of time and stored in the refrigerator before baking.
- Serve with fresh cilantro and avocado for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg