Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups red enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 2 cups shredded cheese (sharp cheddar and Monterey Jack blend)
- 10 corn tortillas
- 1 cup sour cream
- ¼ cup chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray an oven-safe baking dish with nonstick cooking spray.
- In a large skillet over medium heat, cook the chicken breasts until fully cooked and browned, about 6-7 minutes per side. Shred the cooked chicken into bite-sized pieces.
- In a bowl, mix shredded chicken with black beans, corn, half of the enchilada sauce, and half of the shredded cheese.
- Spread some enchilada sauce on the bottom of the dish. Layer half of the tortillas followed by half of the chicken mixture. Repeat layers and pour remaining sauce over the top.
- Sprinkle remaining cheese on top and bake for 25-30 minutes until golden brown and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 casserole (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg