Chicken, Black Bean and Corn Enchilada Casserole

Enjoy this cheesy casserole made using chicken, tortillas, black beans, Green Giant® Niblets® Frozen Corn and Old El Paso® Enchilada Sauce. Mexican dinner ready in just an hour!

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  • prep time 20 min
  • total time 60 min
  • ingredients 9
  • servings 6
 

Ingredients

1
tablespoon oil
1
cup chopped onions
1
large garlic clove, minced
1
(15-oz.) can black beans, drained, rinsed
1
(9-oz.) pkg. Green Giant® Niblets® 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Bake at 350°F. for 30 minutes. Uncover; bake an additional 8 to 10 minutes or until bubbly.
  • 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Bake at 350°F. for 30 minutes. Uncover; bake an additional 8 to 10 minutes or until bubbly.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
10g,
10%
),
Cholesterol
80mg
80%;
Sodium
810mg
810%;
Total Carbohydrate
46g
46%
(Dietary Fiber
8g
8%
  Sugars
7g
7%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
40%;
Iron
20%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 3 1/2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.