Loaded Stacked Chicken Enchilada Casserole
All of the goodness of an enchilada stacked into a casserole. This is loaded with cheese, olives, black beans, corn, chicken and is quick and easy!
Servings: 8 Servings
Ingredients
- 2 cups cooked and shredded chicken, rotisserie works great
- 2 (10-ounce) cans enchilada sauce
- 12 corn tortillas, torn in half
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (6.5-ounce) can sliced olives, drained
- 3 cups shredded Colby Jack cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch inch baking dish with nonstick cooking spray.
- Add ½ cup of the enchilada sauce evenly to the bottom of the baking dish and layer 4 of the corn tortillas on top of the sauce.
- Add half of the black beans, half of the corn, and half of the olives evenly over the tortillas.
- Top with half of the chicken and 1 cup of the Colby Jack cheese. Repeat the layers starting with the enchilada sauce.
- Add the remaining tortillas on top of the cheese, followed by another ½ cup of enchilada sauce and the last cup of Colby Jack cheese.
- Cover the baking dish tightly with aluminum foil and bake for 20-25 minutes or until heated through. Remove the foil and bake for an additional 5 minutes or so to brown the cheese.
- Let the casserole sit for about 5 minutes before serving the the toppings of your choice.
Nutrition
Calories: 500kcal | Carbohydrates: 45g | Protein: 29g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 73mg | Sodium: 1521mg | Potassium: 505mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1212IU | Vitamin C: 6mg | Calcium: 407mg | Iron: 3mg
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