Chicken Enchilada Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered tortillas, rotisserie chicken, black beans, melted cheese, and enchilada sauce baked until bubbly. It's comforting and customizable. A crowd-pleasing weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 12-14 small flour or corn tortillas
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 cups enchilada sauce
- 1 15 ounce can black beans drained and rinsed
- 2 ½ cups shredded cooked chicken breast or chicken thighs
- 1 ¼ cups shredded cheddar cheese
- 1 ¼ cups shredded Monterey Jack cheese
- Chopped cilantro
- Mango salsa (optional)
- Chopped avocado (optional)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 804mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 353mg
- Calcium
- 282mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 804MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.