Green Chicken and Enchilada Casserole
A delightful and flavorful green chicken and enchilada casserole that combines cooked shredded chicken with vibrant ingredients for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups green enchilada sauce
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup diced bell peppers
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Tortillas (corn or flour)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or a light coat of oil.
- Combine in a large bowl cooked chicken, green enchilada sauce, black beans, corn, bell peppers, cumin, garlic powder, salt, and pepper.
- Layer a few tortillas on the bottom of the greased baking dish, then add a layer of the chicken mixture, followed by a layer of cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Bake in the oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving and garnish with fresh cilantro or avocado.
Notes
For a twist, consider using a blend of cheddar and Monterey Jack cheese. Leftover turkey or beef can also be swapped for the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 55mg
Find it online: https://sousviderecipe.com/green-chicken-enchilada-casserole/