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–+ servings

Taquito Enchilada Casserole

A delicious and hearty casserole combining the flavors of taquitos and enchiladas, perfect for a family meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 12 count corn tortillas
  • 2 cups shredded cooked chicken
  • 1 cup black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 2 cups enchilada sauce divided
  • 2 cups shredded cheese cheddar or Mexican blend
Toppings
  • 1 cup sour cream for serving
  • 1 cup sliced green onions for garnish
  • 1 count jalapeño sliced, for garnish

Method
 

Prepare the Casserole
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine shredded chicken, black beans, corn, and 1 cup of enchilada sauce.
  3. In a 9x13 inch baking dish, spread a thin layer of enchilada sauce on the bottom.
  4. Layer 6 corn tortillas over the sauce, followed by half of the chicken mixture and half of the cheese.
  5. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
  6. Pour the remaining enchilada sauce over the top and sprinkle with any remaining cheese.
  7. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Serve
  1. Let the casserole cool for a few minutes before slicing.
  2. Serve with sour cream, sliced green onions, and jalapeños on top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

This casserole can be made ahead of time and stored in the refrigerator before baking. Just add an extra 10 minutes to the baking time if baking from cold.

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