Description
An easy baked casserole with high protein content, featuring chicken and enchilada flavors.
Ingredients
- 2 cups cooked shredded chicken
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can enchilada sauce
- 1 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups shredded cheese (cheddar or Monterey Jack)
- Optional: chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, black beans, enchilada sauce, salsa, chili powder, cumin, garlic powder, and onion powder. Mix well.
- Spread half of the mixture into the bottom of a 9×13 inch baking dish.
- Sprinkle 1 cup of shredded cheese over the chicken mixture.
- Spread the remaining chicken mixture over the cheese layer.
- Top with the remaining 1 cup of shredded cheese.
- Bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Garnish with cilantro if desired.
Notes
- For a spicier casserole, use a hot enchilada sauce or add a pinch of cayenne pepper.
- You can add other vegetables like corn or diced bell peppers to the mixture.
- This casserole can be assembled ahead of time and baked when ready.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired