Description
A hearty chicken enchilada bake layered with cheese and enchilada sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 2 cups shredded cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 8 small tortillas
- 1/2 cup diced onions
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add onions and sauté until soft.
- In a large bowl, combine chicken, black beans, corn, half of the cheese, and half of the enchilada sauce.
- Layer tortillas in a baking dish. Spread half of the chicken mixture over the tortillas.
- Repeat layers with remaining tortillas and chicken mixture.
- Pour the rest of the enchilada sauce over the top.
- Sprinkle remaining cheese on top.
- Bake for 25-30 minutes until cheese is melted and bubbly.
Notes
- Can substitute turkey for chicken.
- Use whole wheat tortillas for a healthier option.
- Add jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken enchilada bake, enchiladas, chicken recipes, Mexican food