Description
A comforting casserole layered with tender chicken, creamy sour cream, and gooey cheese, perfect for family gatherings or busy weeknights.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 cup full-fat sour cream
- 2 cups shredded sharp cheddar cheese
- 6 corn or flour tortillas
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, rinsed
- 2 green onions, sliced
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the chicken breasts for 15-20 minutes until cooked through.
- Shred the boiled chicken.
- In a large bowl, combine shredded chicken, sour cream, minced garlic, black beans, half the shredded cheddar, and half the enchilada sauce.
- Spread a layer of enchilada sauce in a greased 9×13-inch baking dish.
- Layer half the tortillas over the sauce.
- Spoon half the chicken mixture over the tortillas.
- Repeat with remaining tortillas and chicken mixture, pouring the remaining enchilada sauce on top.
- Sprinkle the remaining shredded cheese on top.
- Bake for 25-30 minutes until bubbly and golden brown.
Notes
For a lighter version, consider using low-fat sour cream and cheese or Greek yogurt. This dish keeps well in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg