Description
A hearty and creamy sour cream chicken enchilada casserole that’s easy to make and perfect for a family dinner.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheese
- 8 corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper.
- In a greased baking dish, layer 4 tortillas on the bottom.
- Add half of the chicken mixture on top of the tortillas.
- Sprinkle half of the cheese over the chicken mixture.
- Layer the black beans and corn on top.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- Feel free to add your favorite vegetables.
- For a spicier version, add jalapeños.
- Can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: sour cream chicken enchilada casserole