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Cheesy Chicken Enchilada Casserole

This Cheesy Chicken Enchilada Casserole is filled with bold flavors, perfectly melded together with cheese and tender chicken. Follow this simple recipe for a delightful and satisfying Mexican casserole.
5
1 hr 5 min
TOTAL TIME
532
CALORIES
$1.79
PER SERVING
Cheesy Chicken Enchilada Casserole
Ingredients
7 INGREDIENTS
6 SERVINGS
Shredded Monterey Jack Cheese
2 cups shredded monterey jack cheese
Shredded Cheddar Cheese
1 cup shredded cheddar cheese
Chicken Breasts
2 whole chicken breasts
Canned Black Beans
1 cup canned black beans
drained and rinsed
Frozen Corn Kernels
1 cup frozen corn kernels
thawed
6 Corn Tortillas
6 whole 6 corn tortillas
Enchilada Sauce
14 oz enchilada sauce
Directions
7 STEPS
20 min
PREP TIME
45 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
Cut each chicken breast into 3 pieces and place in a small pot.
2
Pour the enchilada sauce over the chicken, cover, and cook on low to medium heat until chicken is cooked through, about 20 minutes. Stir occasionally to prevent sticking.
3
Remove chicken from the pot and shred with two forks. Set aside 1/2 cup of the enchilada sauce for assembly.
4
Preheat oven to 375 F degrees.
5
In a rectangular baking dish, spread 1/4 cup of the reserved enchilada sauce over the bottom. Layer 2 tortillas, followed by 1/3 of the shredded chicken, 1/3 of the black beans, 1/3 of the corn, 1/3 of the remaining enchilada sauce, 1/3 of the Monterey Jack cheese, and 1/3 of the cheddar cheese. Repeat this process for two more layers.
6
Bake the casserole for 20-30 minutes uncovered, until bubbly and cheese is melted and golden brown.
7
Let the casserole rest for 5 minutes before serving.
Health Info
Macros
41g
CARBS
26g
FAT
35g
PROTEIN
Allowed on these diets
MEDITERRANEAN
Contains these allergens
WHEAT
MILK
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Frequently Asked Questions
What is a Chicken Enchilada Casserole?
What ingredients do I need for a Chicken Enchilada Casserole?
Can I use pre-cooked chicken for the casserole?
What is the best type of cheese to use for the casserole?
How can I make the casserole less spicy?
How do I prevent the tortillas from getting soggy?
Can I make the casserole ahead of time?
What are some recommended toppings for the casserole?