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Homestyle Chicken Enchilada Casserole with Roasted Corn Salsa

Homestyle Chicken Enchilada Casserole with Roasted Corn Salsa

Dinner
Prep Time
30min
Cook Time
45min
Servings
10
Calories
485
Chef's Note

For a time-saving shortcut, you can use rotisserie chicken instead of cooking raw chicken breasts. Simply shred about 4-5 cups of rotisserie chicken and season with the taco seasoning before adding to the mixture. The roasted corn salsa can be made a day ahead and refrigerated to allow the flavors to meld, which will actually improve the taste!

Tags
chicken
mexican
casserole
enchiladas
family meal
comfort food
make-ahead
weeknight dinner
protein-rich
kid-friendly
Ingredients

  • 2 pounds boneless skinless chicken breasts

  • 2 tablespoons taco seasoning

  • 2 tablespoons olive oil

  • 1 medium yellow onion

  • 1 medium red bell pepper

  • 3 cloves garlic

  • 1 15-ounce can black beans

  • 3 cups enchilada sauce

  • 20 6-inch corn tortillas

  • 4 cups shredded Mexican cheese blend

  • 2 cups frozen corn kernels

  • 1 cup cherry tomatoes

  • 1 medium jalapeño

  • 1/2 cup fresh cilantro

  • 2 whole lime

  • 1 teaspoon cumin

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 cup sour cream

  • 2 medium avocado

Instructions
  • 1

    Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

  • 2

    Season 2 pounds of chicken breasts with 1 tablespoon of taco seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and cook chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C).

  • 3

    Remove chicken from skillet and let rest for 5 minutes before shredding with two forks. Set aside.

  • 4

    In the same skillet, heat the remaining 1 tablespoon of olive oil. Add 1 diced onion and 1 diced red bell pepper, sautéing for 5 minutes until softened.

  • 5

    Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

  • 6

    Stir in the shredded chicken, 1 can of drained and rinsed black beans, and 1 cup of enchilada sauce. Mix well and cook for 3 minutes.

  • 7

    For the roasted corn salsa: Preheat a separate skillet over medium-high heat. Add 2 cups of frozen corn kernels (no oil needed) and cook for 7-8 minutes, stirring occasionally, until corn is roasted and slightly charred.

  • 8

    Transfer roasted corn to a bowl and let cool for 5 minutes. Add 1 cup of quartered cherry tomatoes, 1 finely diced jalapeño (seeds removed for less heat), 1/4 cup chopped cilantro, juice of 1 lime, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and set aside.

  • 9

    Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.

  • 10

    Layer 6-7 corn tortillas on the bottom, overlapping slightly to cover the dish.

  • 11

    Spread half of the chicken mixture over the tortillas, then top with 1/3 of the remaining enchilada sauce and 1 cup of shredded cheese.

  • 12

    Add another layer of 6-7 tortillas, the remaining chicken mixture, another 1/3 of the enchilada sauce, and 1 cup of cheese.

  • 13

    Top with the remaining tortillas, enchilada sauce, and 2 cups of cheese.

  • 14

    Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.

  • 15

    Let the casserole rest for 10 minutes before serving.

  • 16

    Serve each portion topped with roasted corn salsa, a dollop of sour cream, sliced avocado, and remaining chopped cilantro. Serve with lime wedges on the side.

Nutrition Information (per serving)
485
Calories
32g
Protein
42g
Carbs
22g
Fat
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