Chicken Enchilada Casserole
This tasty chicken enchilada casserole is layered with tender chicken, black beans, corn, and cheese. An easy gluten-free recipe that makes a great meal prep or family dinner option.
Servings: 8 bowls
Ingredients
- 3 cups cooked shredded chicken
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 oz can chopped green chiles drained
- 15 oz black beans drained and rinsed
- 1 15 oz can sweet corn drained and rinsed
- 12 6- inch corn tortillas
- 2 cup cheddar cheese shredded, divided
- 1 cup Monterey Jack shredded
Enchilada Sauce
- 1 tbsp olive oil
- 1 small yellow onion finely diced
- 2 tsp cumin
- 2 tsp chili powder
- 2 cloves garlic minced
- 1 tbsp corn starch
- 1 tbsp cold water
- 1 cup chicken broth
- 15 oz tomato sauce
- 1/2 tsp salt
Garnish
- Sour cream
- Cilantro chopped
Instructions
Enchilada sauce
- Preheat the oven to 350F. Prepare a 9x13 casserole dish
- Heat a large skillet over medium high heat and add olive oil. Then add in diced onion, sauté until translucent. Should take around 4-6 minutes.
- Now, stir in cumin, chili powder and garlic. Cook for about 30 s fully covering the onion with spices.
- In a small bowl combine corn starch with cold water.
- Pour in the chicken broth, then stir in the tomato sauce, add salt and finally stir in the mixture of corn starch and cold water.
- Bring to simmer and cook for 5-7 minutes, stirring a couple of times. Remove from the heat.
Casserole
- In a large bowl, combine shredded chicken, salt, black pepper, chopped green chiles, black beans, sweet corn and ½ cup of enchilada sauce (from the skillet).
- Take ½ cup of enchilada sauce and cover the bottom of the casserole dish with it. Spread it around.
- Now, dip corn tortillas in the remaining enchilada sauce that’s in the skillet, coat them and line them on the bottom of the casserole dish with them.
- Take half of the chicken mixture and sprinkle all over the tortillas. Top up with 1 cup of cheddar cheese.
- Take the remaining 6 corn tortillas, dip them in enchilada sauce, line them on top of the chicken mixture inside the casserole dish.
- Sprinkle the remaining chicken mixture over the casserole dish, pour any of the remaining enchilada sauce from the skillet and sprinkle over with 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese.
- Bake in the center of the oven for 25 minutes until the cheese bubbles.
- Garnish with sour cream and chopped cilantro before serving.
Nutrition
Serving: 1 bowl (13 oz) | Calories: 628kcal | Carbohydrates: 68g | Protein: 40g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 7.5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1044mg | Potassium: 1424.8mg | Fiber: 13g | Sugar: 8.6g | Calcium: 449mg | Iron: 5.4mg