Chicken Enchilada Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of corn tortillas, enchilada sauce, shredded chicken, beans, and melted cheese make this family-friendly casserole hearty and satisfying. Easy to assemble and deeply flavored, it's a crowd-pleasing weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 ¾ cups enchilada sauce
- 12 small corn tortillas (halved (see note))
- 1 ½ cups sour cream
- 3 cups shredded chicken (from approx. 3 small chicken breasts)
- 1 ½ cups black beans (or a mix of black beans and canned corn)
- 3 cups shredded Mexican-style cheese blend
- salt (to taste)
- chopped cilantro (for serving)
- cubed avocado (for serving)
- lime wedges (for serving )
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 1632mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1302mg
- Calcium
- 566mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1632MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.