Description
A comforting chicken enchilada casserole that blends the essence of love and tradition with a flavorful kick.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 4 cups cooked rice or tortilla chips
- 1 can black beans (optional)
- 1 cup corn (optional)
- 1/2 cup chopped onions (optional)
- 1 tablespoon olive oil (for sautéing the onions, if used)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, add olive oil over medium heat, and sauté the chopped onions (if using) until they become translucent.
- In a large mixing bowl, combine your shredded chicken, enchilada sauce, shredded cheese (reserve some for topping), optional black beans, corn, and sautéed onions.
- Layer the cooked rice or tortilla chips at the bottom of your chosen baking dish.
- Pour the chicken mixture over the rice or chips, spreading it evenly.
- Top the casserole with the remaining cheese, allowing for a golden, melty finish.
- Bake in the oven for 20-25 minutes, or until the casserole is bubbly and the cheese is perfectly melted.
- Serve warm, and enjoy the smiles around your table.
Notes
Use fresh ingredients for the best flavor. This dish also freezes well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 60mg