Description
A delicious and easy chicken enchilada casserole made with chicken, bell peppers, black beans, and cheese.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 fresh bell peppers (any colors), diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 8 corn or flour tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 can (10 oz) enchilada sauce
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with nonstick spray.
- In a skillet over medium heat, sauté onion and garlic until translucent. Add bell peppers; cook until tender.
- Add cubed chicken, salt, and pepper; cook until no longer pink (7-10 minutes).
- Stir in black beans and corn; warm for 2–3 minutes.
- Layer tortillas in the baking dish, followed by half of the chicken-veggie mix and enchilada sauce. Repeat layers.
- Top with shredded cheese. Bake uncovered for 25–30 minutes until bubbly and golden brown.
Notes
- This recipe can be made ahead of time and stored in the fridge before baking.
- Feel free to customize the vegetables based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg