Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Total time: 55 min
Yield: 8 servings
Cuisine: Mexican-inspired
Ingredients: 2 tbsp olive oil; 1 pc onion; 1 pc bell pepper; 2 pc garlic; 1 pc black beans (cooked); 1 pc sweetcorn (cooked); 3 pc chicken (shredded, cooked); 1 pc green chillies (diced, canned); 2¼ pc red enchilada sauce; 15 pc corn tortillas; 3½ pc cheddar cheese (shredded); sour cream; coriander (chopped); avocado

A cheesy, saucy chicken enchilada casserole layered with corn tortillas, shredded chicken, black beans and corn.

55 min 458 kcal/serving serves 8

458kcal23gprotein35gcarbs26gfat

isabeleats.comView the original on isabeleats.com More from isabeleats.com on Mello

🫒olive oil

🧅onion

🫑bell pepper

🧄garlic

🫘black beans (cooked)

🌽sweetcorn (cooked)

🍗chicken (shredded, cooked)

🌶️green chillies (diced, canned)

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About Isabel Orozco-Moore

Mexican-American home cook and founder of Isabel Eats

Isabel Orozco-Moore is a Mexican-American home cook and recipe developer, best known as the creator of Isabel Eats, a website dedicated to traditional Mexican cooking made approachable for home kitchens. Her recipes are rooted in family tradition and aimed at cooks who want authentic results without specialty equipment or hard-to-find ingredients.

Her cooking draws on classic Mexican staples such as corn tortillas, dried chiles, fresh salsas, beans, and slow-cooked meats, often reworked into clear, step-by-step formats for home cooks. She favors traditional flavor bases, achieved through techniques like toasting and rehydrating chiles or building sauces from scratch, while keeping ingredient lists and methods practical for a weeknight kitchen.

23 recipes on Mello, imported from isabeleats.com, mostly Mexican and American.