Ingredients and Weight:
- 2 cups cooked chicken, shredded
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10.5 ounce) can condensed tomato soup
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 cup shredded cheddar cheese
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the chicken, black beans, corn, tomatoes, cream of chicken soup, tomato soup, chili powder, cumin, salt, and black pepper.
- Pour the mixture into a greased 9x13 inch baking dish.
- Cut the tortillas into thin strips and place them over the filling.
- Sprinkle the cheddar cheese on top.
- Bake for 30 minutes, or until the casserole is bubbly and the cheese is melted and browned.
Nutritional Information:
- Calories: 290 per serving
- Fat: 12 grams
- Carbohydrates: 36 grams
- Protein: 21 grams
Dish Characteristics:
- Creamy and flavorful
- Spicy and satisfying
- Easy to make
- Perfect for a quick and easy dinner
User Comments:
- "This is my go-to recipe for enchilada casserole. It's so easy to make and always a crowd-pleaser."
- "I love the combination of chicken, beans, and corn in this recipe. It's so flavorful and satisfying."
- "My family loves this casserole. It's a perfect meal for a cold night."
Special Precautions and Tips:
- To make this dish vegetarian, omit the chicken and replace it with an additional can of black beans.
- For a spicier casserole, add more chili powder or a diced jalapeño pepper to the filling.
- If you don't have corn tortillas, you can use flour tortillas instead.
