Mexican Enchilada Casserole

Name: Mexican Enchilada Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups shredded chicken or beef; 1 can enchilada sauce; 1 can black beans, drained; 1 cup corn; 10 corn tortillas, torn or cut; 2 cups cheddar and Monterey Jack, shredded; sour cream, cilantro, jalapeño to serve

A layered Mexican enchilada casserole that's easy to put together and genuinely tastes better the next day. Uncovering the dish for the final ten minutes of baking is what lets the top layer of cheese turn deeply golden rather than staying pale and steamed under foil.

Total time

55 min

Prep

15 min

Cook

40 min

Difficulty

easy

Cuisine

American

comfortcasserole

Ingredients

3 cupsshredded chicken or beef

1 canenchilada sauce

1 canblack beans, drained

1 cupcorn

10corn tortillas, torn or cut

2 cupscheddar and Monterey Jack, shredded

sour cream, cilantro, jalapeñoto serve

Instructions

Mix meat with enchilada sauce, beans, and corn.

Layer tortillas, filling, and cheese in baking dish. Repeat; finish with cheese.

Bake covered at 180°C for 30 min; uncover 10 min.

Serve with sour cream, cilantro, and jalapeño.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

199

Protein

6.1g

Fat

2.7g

Carbs

41.4g

Fiber

Sodium

17mg

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