Southwest Chicken Casserole

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

4 cups shredded chicken (or pulled rotisserie chicken)

1 can black beans (15.5 ounce drained and rinsed)

1 can corn (15 ounce drained)

1 can chopped green chiles (4 ounce)

28 ounces red enchilada sauce (1 extra large can)

2 cups shredded cheddar cheese

10 corn tortillas

cilantro

green onions

sour cream

pico de gallo

Instructions

Preheat oven to 400˚F.

Combine the shredded chicken, black beans, corn, green chiles, and half of the enchilada sauce in a large bowl and mix to combine.

Pour half of the remaining enchilada sauce in an 9x9 inch casserole dish and spread to cover the bottom. Lay half of the tortillas in the bottom of the dish. You can cut the tortillas to fit if needed.

Add half the chicken mixture, then top with half the cheese. Repeat with tortillas, meat, and cheese. Drizzle with remaining enchilada sauce.

Bake for 20-25 minutes, or until the edges are bubbling and the casserole is hot throughout.

Garnish with your choice of chopped green onions, fresh cilantro, or pico de gallo.

Nutrition

• Calories: 581 kcal
• Lipides Totaux: 22 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 9 g
• Cholestérol: 108 mg
• Sodium: 1559 mg
• Glucides Totaux: 56 g
• Fibres Diététiques: 11 g
• Sucres Totaux: 12 g
• Protéines: 43 g