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Chicken, Black Bean and Corn Enchilada Casserole

(8)
  3 reviews
  • 20 min prep time
  • 60 min total time
  • 9 ingredients
  • 6 servings
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Enjoy this cheesy casserole made using chicken, tortillas, black beans, Frozen Corn and Old El Paso® Enchilada Sauce. Mexican dinner ready in just an hour!

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. 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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
10g
50%
Cholesterol
80mg
27%
Sodium
810mg
34%
Total Carbohydrate
46g
15%
Dietary Fiber
8g
32%
Sugars
7g
Protein
32g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
40%
40%
Iron
20%
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.
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