Go Back

Healthy Chicken Enchilada Casserole

A wholesome and flavorful chicken enchilada casserole packed with beans, corn, and savory spices, perfect for a balanced family dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breast
  • 8 small corn tortillas cut into strips
  • 2 cups mild red enchilada sauce
  • 1 cup black beans rinsed and drained
  • 1 cup frozen corn kernels
  • 1 cup diced tomatoes with green chilies
  • 1.5 cups shredded Monterey Jack cheese
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 cup fresh cilantro chopped
  • 1 tbsp olive oil

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Large mixing bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a skillet over medium-high heat and sear chicken breasts for 5-6 minutes per side until golden-brown.
  3. Remove chicken, allow to cool, and shred into bite-sized pieces.
  4. In a large bowl, combine the shredded chicken, black beans, corn, and diced tomatoes.
  5. Stir in the cumin and chili powder until the chicken mixture is evenly coated.
  6. Spread 1/2 cup of enchilada sauce across the bottom of the prepared baking dish.
  7. Layer half of the tortilla strips, followed by half of the chicken mixture and half of the cheese.
  8. Repeat the layers once more, finishing with the remaining sauce and cheese.
  9. Bake for 25 minutes until the sauce bubbles and the cheese is golden-brown.
  10. Let the casserole rest for 10 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.