Description
A hearty oven-baked casserole combining shredded chicken, smoky spices, and layered cheeses with crispy tortillas. This one-pan meal simulates handheld burritos without assembly, perfect for family dinners with leftover-friendly ingredients.
Ingredients
1 (10 oz) can mild red or green enchilada sauce
½ cup low-sodium chicken broth
½ cup fat-free sour cream
1 (4 oz) can mild green chiles (undrained)
1 packet taco seasoning
3 cups shredded cooked chicken
1 (14 oz) can black beans (drained & rinsed)
1½ cups cooked white or brown rice
1½ cups drained canned corn
1 diced red bell pepper
1½ cups cheddar cheese, divided
1½ cups Monterey Jack cheese, divided
4 (8-inch) flour tortillas (use gluten-free alternatives if needed)
3 tbsp chopped fresh cilantro
Instructions
Preheat oven to 350°F (175°C)
Lightly grease a 9×13-inch casserole dish
In a bowl, mix enchilada sauce with chicken broth and sour cream
Spread ½ cup of the sauce mixture in the dish
Add half of the shredded chicken, black beans, rice, corn, and red bell pepper; season with taco seasoning
Sprinkle ¾ cup cheddar and ¾ cup Monterey Jack cheese
Repeat layers with remaining ingredients (sauce, chicken mixture, cheese)
Bake for 15 minutes
Place tortillas flatten on casserole, tent with foil, and bake 5 minutes more
Top with remaining cheese and salsa if using, then bake 5 minutes uncovered
Let stand 5-10 minutes before cutting into sixths
Notes
Use freshly shredded cheeses for better melting
Add optional jalapeños for extra heat
Cheesecloth or parchment paper under dish helps with slicing
Store leftovers in an airtight container for 3-4 days
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg