Chicken Enchilada
Chicken Tortilla Casserole is a fun cross between chicken tortilla soup and enchiladas. It's so yummy and delicious!
Servings: 4 servings
Ingredients
- 3 cups cooked chicken shredded
- 10 corn tortillas
- 15 oz can corn drained
- 15 oz can black beans drained and rinsed
- ½ cup chicken broth
- 10 oz can Rotel Diced Tomatoes and Green Chiles
- 2 cups Mexican-style cheese shredded
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp salt
- ½ tsp pepper
- Toppings like sour cream, shredded lettuce, diced tomatoes, diced avocado
Instructions
- Preheat oven to 375℉.
- Cut the corn tortillas into small 2-inch-sized cubes.
- To a large bowl, add the corn tortillas, chicken, corn, black beans, broth, Rotel tomatoes, 1 cup of cheese, and the seasonings. Stir well.
- Spray a 9x13 baking dish with nonstick spray and pour the casserole in and spread it out. Sprinkle the remaining cheese over the top, cover with foil, and bake for 15 minutes. Remove the foil and bake for an additional 25 minutes. Serve and top with your favorite toppings. Enjoy!
Video
Nutrition
Calories: 714kcal | Carbohydrates: 65g | Protein: 53g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 133mg | Sodium: 1745mg | Potassium: 1039mg | Fiber: 13g | Sugar: 3g | Vitamin A: 812IU | Vitamin C: 11mg | Calcium: 511mg | Iron: 6mg
