Easy Chicken Enchilada Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This cheesy chicken enchilada casserole layers seasoned chicken, rice, beans, and corn in a tomatoey sauce with cheese. It's a quick weeknight dinner combining Tex-Mex flavors in one baking dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 onion (finely chopped)
- 4 garlic cloves (crushed)
- 1 tbsp taco/enchilada seasoning
- 2 tsp oregano
- 1 tsp chilli flakes
- 1 tsp salt
- 4 cups cooked rice
- 1 rotisserie chicken (shredded )
- 2 cups enchilada sauce
- 2 cups corn
- 2 tbsp taco/enchilada seasoning
- 2 cups shredded/grated cheese
- 1 can black beans (drained )
- sour cream
- avocado
- cilantro/coriander
- red chillies (chopped)
- lime wedges
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 2040mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 745mg
- Calcium
- 343mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2040MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.