Easy Enchilada Casserole

Easy Enchilada Casserole

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    medium onion, chopped

  • 2

    Tbs vegetable oil

  • 1-19 oz can enchilada sauce

  • 1-16 oz can black beans, rinsed and drained

  • 1-14½ oz. can diced tomatoes with jalapenos

  • 1-11 oz can Mexican style corn, drained

  • 1

    tsp fajita seasoning or chili powder

  • 1

    tsp ground cumin

  • 1-10 oz pkg 6-inch corn tortillas

  • 3

    cups cook chicken, chopped

  • 3

    cups Mexican four-cheese blend, shredded


SAUTE onion in hot oil in a large skillet over medium high heat until tender. Stir in next 6 ingredients. Reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated. SPOON one-third of sauce mixture in bottom of lightly greased 13 x 9 baking dish. Layer with one-third of tortillas, half of chicken, and 1 cup cheese. Top with remaining tortillas, sauce mixture and 1 cup cheese. BAKE at 305 degrees for 15 - 20 minutes or until golden and bubbly.


Facebook Conversations