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Chicken Enchilada Casserole

Prep Time 30 minutes
Cook Time 10 minutes
Calories 399kcal


  • 1 Ib. ground chicken breast
  • 1 cup chopped onion
  • 1 Tbs butter
  • 1 Tbs minced garlic
  • 1 jalapeno seeded and minced
  • 1 ½ Tbs flour
  • 1 cup low-sodium chicken broth
  • 1 Tbs low-sodium no MSG taco seasoning mix
  • 1 15 oz can no-salt-added tomato sauce
  • 1 15 oz can no-salt-added black beans
  • 1 cup corn kernels
  • 12 corn tortillas
  • 1 cup shredded Mexican Blend cheese
  • Cilantro and lime for topping


  • Preheat oven to 400F.
  • Heat a large nonstick skillet over med-high heat. Add chicken and onion and cook, breaking it up into crumbles.
  • Melt butter in a medium saucepan over med-high heat. Add garlic and jalapeños and saute 1 min. Sprinkle with flour and cook 30 sec stirring constantly. Add broth, taco seasoning, tomato sauce, corn, and black beans. Bring to a boil. Cook for about 5 min, stirring occasionally. Add chicken mixture to tomato mixture.
  • Place 4 corn tortillas in a greased baking dish. Top with 1 cup of mixture. Repeat layers, ending with a final sheet of tortillas and a last layer of mixture spread over the tortillas. Top with cheese. Bake for 10 min or until cheese melts. Cool slightly before slicing. Top with cilantro and lime juice.


Serving: 6g | Calories: 399kcal | Fat: 11.2g