Description
A delicious and easy-to-make cheesy chicken enchilada bake that is perfect for gatherings and family dinners.
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 (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, enchilada sauce, sour cream, black beans, corn, cumin, garlic powder, salt, and pepper.
- In a baking dish, layer 4 corn tortillas on the bottom.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle 1 cup of cheese over the chicken mixture.
- Repeat the layers with the remaining tortillas, chicken mixture, and top with the remaining 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
- Feel free to add your favorite vegetables to the mixture.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add jalapeños or hot sauce to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Cheesy Chicken Enchilada Bake, Chicken Enchiladas, Easy Dinner Recipe