Chicken, Black Bean and Corn Enchilada Casserole
Enjoy this cheesy Mexican casserole made using chicken, tortillas, black beans, Frozen Corn and Old El Paso® Enchilada Sauce.
20 Minutes Prep
1 Hour Total
- 1 tablespoon oil
- 1 cup chopped onions
- 1 large garlic clove, minced
- 1 (15-oz.) can black beans, drained, rinsed
- 1 (9-oz.) pkg. frozen corn, thawed
- 2 cups diced cooked chicken
- 1 (10-oz.) pkg. corn tortillas
- 1 (19-oz.) can Old El Paso™ Enchilada Sauce
- 8 oz. (2 cups) shredded Cheddar cheese
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
- Heat oil in large skillet over medium heat until hot. Add onions; cook 4 to 5 minutes or until tender, stirring frequently. Add garlic; cook and stir 30 to 60 seconds or until softened. Stir in beans, corn and chicken. Remove from heat.
- Cut stack of tortillas in half; cut each half into 1/2-inch strips. Place 1/3 of tortilla strips evenly in bottom of sprayed baking dish. Top with 1/3 of enchilada sauce. Layer with half of bean mixture and half of cheese. Cover with second 1/3 of tortilla strips and second 1/3 of enchilada sauce. Layer with last half of bean mixture and remaining 1/3 of tortilla strips.
- Top with remaining enchilada sauce. Sprinkle with remaining half of cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake at 350°F. for 30 minutes. Uncover; bake an additional 8 to 10 minutes or until bubbly.
- Enchiladas are meat-or cheese-filled corn tortillas, served hot topped with sauce and cheese. For this fast, simple enchilada casserole, the tortillas are cut into strips and layered with the filling, sauce and cheese.
- Use leftover chicken, or purchased cooked chicken frozen or from the grocery store deli.
- Turkey or pork can be used in place of the chicken in this casserole.
NutritionCalories510(Calories from Fat200),Total Fat22g(Saturated Fat10g,),Cholesterol80mgSodium810mgTotal Carbohydrate46g(Dietary Fiber8g Sugars7g),Protein32g;% Daily Value*:Vitamin A15%;Vitamin C6%;Calcium40%;Iron20%; Exchanges:3 Starch; 3 Other Carbohydrate; 3 1/2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.