Chicken Enchilada Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 cups red enchilada sauce
  • 19 (6 inch) corn tortillas, cut in half
  • 2 (15 oz) cans reduced sodium black beans, drained and rinsed
  • 1 (15 oz) can no salt added corn, drained
  • 6 green onions, thinly sliced
  • 3 cups (about 1 lb) cooked rotisserie chicken, shredded
  • 2 cups part-skim Mexican blend cheese, shredded
  • ½ cup fresh cilantro, chopped
  1. Preheat oven to 375 F. Mist a 9x13-inch baking dish with cooking spray.
  2. Begin by spreading about ½ cup enchilada sauce in the bottom, followed with a layer of 8-10 tortilla halves, covering the bottom. Sprinkle with 1 cup black beans, ½ cup corn, a few green onions, ¾ cup chicken, and about ½ cup shredded cheese. Repeat with another layer of tortillas, sauce, beans, corn, green onion, chicken, and cheese. Finish with a layer of tortillas and sauce, reserving ½ to ¾ cup cheese for mid-way through baking.
  3. Cover the pan with aluminum foil and bake for 20 minutes. Remove pan from oven and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining cheese and continue baking, uncovered, for 10 minutes or until the cheese is melted. Sprinkle with cilantro before serving warm.
Recipe slightly adapted from Gimme Some Oven
Nutrition Information
Serving size: ⅛ casserole Calories: 446 Fat: 10.8 Carbohydrates: 54.4 Sugar: 4.0 Sodium: 857 Fiber: 12.0 Protein: 32.5 Cholesterol: 62
Recipe by Prevention RD at