Description

This Chicken And Corn Enchilada Casserole is a delightful twist on traditional enchiladas, combining tender shredded chicken, sweet corn, and a rich, flavorful sauce. It’s a comforting dish that brings everyone together around the table.

Ingredients

Cooked Chicken
Corn
Enchilada Sauce
Tortillas
Cheese
Beans
Onion
Bell Pepper
Oil

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your casserole cooks evenly.
Sauté the Vegetables: In a large skillet, heat a tablespoon of oil over medium heat. Add diced onion and bell pepper, cooking until soft, about 5-7 minutes.
Mix the Filling: In a mixing bowl, combine the cooked chicken, corn, sautéed vegetables, black beans (if using), and half of the enchilada sauce. Stir until everything is well mixed.
Layer the Casserole: In a greased 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom. Place a layer of tortillas on top, followed by half of the chicken mixture. Sprinkle with cheese. Repeat the layers, finishing with tortillas, enchilada sauce, and a generous topping of cheese.
Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let it Rest: Once out of the oven, let the casserole sit for about 10 minutes. This will help it set and make serving easier.
Serve: Cut into squares and serve warm, garnished with fresh cilantro or avocado if desired.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dinner
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 square
Calories: 450
Sugar: 5 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 30 g
Cholesterol: 70 mg

Keywords: Customize the heat by using mild or hot enchilada sauce, or adding diced jalapeños to the filling. This casserole is great for meal prep! Assemble it the night before, cover it tightly, and bake it when you’re ready.