Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Olive oil
- 1 medium onion
- 3 garlic cloves
- 1 can black beans (15 oz)
- 1 cup corn kernels
- 8 tortillas (flour or corn)
- 2 cups enchilada sauce
- 2 cups shredded Mexican blend cheese
- Sour cream (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a skillet, heat olive oil over medium heat. Sauté chopped onions and minced garlic until translucent.
- Add diced chicken breasts seasoned with salt and pepper; cook until fully cooked (6-8 minutes).
- Stir in rinsed black beans and corn until heated through. Pour in half of the enchilada sauce.
- In the greased baking dish, layer with remaining sauce, tortilla strips, half of the chicken mixture, and cheese.
- Repeat layers with more tortillas, remaining chicken mixture, sauce, and top with cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden brown. Let sit for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of casserole (approximately 275g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg