Green Chile Chicken Enchilada Casserole
This Green Chile Chicken Enchilada Casserole is an easy, one-dish meal loaded with tender shredded chicken, roasted green chiles, black beans, and gooey cheese. Perfect for busy weeknights or feeding the whole family, it’s as simple as layer, bake, and enjoy!
Servings: 8 servings
Ingredients
- 4 cups green chile enchilada sauce or two 15-oz cans
- 12 corn tortillas cut into quarters
- 2 cups chicken cooked and shredded, I use both dark and light meat
- 15 ounces canned black beans drained and rinsed
- 2 cups corn Frozen roasted corn, thawed, recommended
- 12 ounces shredded cheese I use the Mexican blend pre-shredded from Trader Joe's
- sour cream and avocado for serving
Instructions
- Preheat oven to 375°F. Spray a 9x13 baking dish with cooking spray.
- Use a third of the 12 corn tortillas to cover the bottom of the dish, tearing in half or quarters as needed to not overlap. Dip each tortilla in the 4 cups green chile enchilada sauce and cover the bottom of the pan.
- Spread an even layer using about half of the 2 cups chicken, 15 ounces canned black beans and 2 cups corn. Take about 1/3 of the 12 ounces shredded cheese and sprinkle over.
- Repeat with another 4 tortillas dipped in enchilada sauce, remaining chicken, beans and corn, and top with half of remaining cheese.
- Cover casserole with remaining 4 tortillas dipped in enchilada sauce, then the remaining enchilada sauce, and cover with remaining shredded cheese.
- Cover with foil and bake in preheated oven for 30-45 minutes until heated through.
Nutrition
Calories: 407kcal | Carbohydrates: 45g | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 1549mg | Potassium: 406mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1232IU | Vitamin C: 6mg | Calcium: 269mg | Iron: 3mg
