Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups enchilada sauce
- 8 corn or flour tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 can (15 oz) black beans, rinsed and drained (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté chopped onion until translucent. Add minced garlic; cook until fragrant.
- Stir in the enchilada sauce and shredded chicken; heat through for about 5 minutes.
- In a greased baking dish, layer tortillas, half of the chicken mixture, optional black beans, and half of the cheese. Repeat layers.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- Garnish with cilantro, slice into squares, and serve.
Notes
- For a quicker option, use shredded rotisserie chicken.
- Feel free to customize by adding corn or swapping cheese types.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole (approximately 280g)
- Calories: 360
- Sugar: 5g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg