Layered Enchilada Casserole
Admin
March 22, 2024
/
5 mins read
This #FoodieFriday, we're sharing a recipe from the Academy of Nutrition and Dietetics
Servings: 8
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ingredients
- 28 oz can green chile enchilada sauce
- 3 cups shredded chicken
- 15.5 ounces canned pinto beans rinsed and drained
- 1 cup frozen corn
- ½ cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 14 yellow corn tortillas cut in half
- 3 cups shredded Mexican cheese
- 2 Tablespoons Fresh Cilantro
- 2 Roma Tomatoes chopped
- Crushed Tortilla Chips or Totrilla Strips
Directions
- Move the oven rack to the middle position and preheat to 350°F.
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Evenly spread 1 cup of enchilada sauce into the bottom of a 9×13-inch pan; set aside.
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In a medium bowl mix together 1 cup enchilada sauce, shredded chicken, pinto beans, corn, sour cream, cumin, coriander, garlic powder, onion powder, salt, and pepper until combined.
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In the 9x-13 pan layer 9 tortilla halves on top of the enchilada sauce.
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Place half of the chicken mixture on top of the tortillas.
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Evenly distribute 1 cup of cheese over the chicken mixture.
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Place another layer of 9 tortilla halves followed by the remaining chicken mixture and 1 cup of cheese.
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Layer the last tortilla halves on top followed by the last of the enchilada sauce and the remaining cup of cheese.
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Bake for 25 minutes. The edges will be nice and bubbly.
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Move the casserole to a wire rack and cool for 15 minutes before serving.
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Garnish with fresh chopped cilantro, chopped tomatoes, and tortilla chips or strips (all optional).
Nutrition Facts per Serving:
- 477 Calories
- 44g Carbohydrates
- 31g Protein
- 20g Fat
- 10g Saturated Fat
- 87mg Cholesterol