Chicken Enchilada Casserole

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Chicken Enchilada Casserole
This one-dish meal is great for a weeknight meal or as a appetizer for a party. Serve it with steamed broccoli or a green salad.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Line a deep-dish 9" pie pan (or Springform cheesecake pan) with foil, then coat with cooking spray.
  3. Place a small saute pan over medium heat. Coat with cooking spray.
  4. Add the onion, corn, and cumin, and cook until corn starts to brown, about five minutes, then remove from heat.
  5. Place one tortilla in the bottom of the prepared pie pan.
  6. Layer on half of the chicken, diced pepper, black beans, cilantro, corn and onions. Pour on 1/2 cup salsa, sprinkle on 1/3 cup cheese and top with a tortilla.
  7. Repeat for the second layer, then top with the remaining tortilla, 1/2 cup salsa and 1/3 cup cheese.
  8. Cover with foil and bake for 30 minutes, then remove the foil and bake another 15 minutes.
  9. Let cool for five minutes before slicing into six wedges and serving.
Recipe Notes
Nutrition Facts
Chicken Enchilada Casserole
Amount Per Serving
Calories 279 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 643mg 27%
Total Carbohydrates 31g 10%
Sugars 5g
Protein 29g 58%
* Percent Daily Values are based on a 2000 calorie diet.

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