Description
Savor the delightful flavors of chicken enchilada casserole, a one-pan wonder that features tender shredded chicken, zesty enchilada sauce, and gooey cheese layered atop crispy tortilla chips. This comforting dish is perfect for busy weeknights or festive gatherings, and its vibrant colors and mouthwatering aroma make it a standout on any dinner table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (10 oz) red enchilada sauce
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 4 cups tortilla chips
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sour cream (for topping)
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 375?F (190?C). Prepare a baking dish with nonstick cooking spray.
- Cook seasoned chicken breasts in a skillet over medium heat for 7-8 minutes per side until no longer pink. Shred using two forks.
- In a large bowl, mix shredded chicken with black beans and half of the enchilada sauce until well-coated.
- Layer half of the tortilla chips on the bottom of the baking dish. Add half of the chicken mixture and sprinkle with cheese. Repeat layers.
- Pour remaining enchilada sauce on top and sprinkle with leftover cheese. Bake for 20-25 minutes until bubbly and golden brown.
- Allow to cool slightly before serving topped with sour cream and fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole (approximately 300g)
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 90mg