5.0 from 3 votes
Chicken and Corn Enchilada Bake
A cheesy and warm casserole dish full of comfort food. Full of flavour. Full of everything your heart desires.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 slices
Calories: 270 kcal
Course:
Main Course , Dinner
Cuisine:
Mexican
Ingredients
- 1 medium red onion chopped
- 1 medium red capsicum/bell pepper washed, deseeded and sliced
- 1 medium yellow capsicum/bell pepper washed, deseeded and sliced
- 1 lb chicken thigh fillets skinless and boneless, cubed or sliced
- 10 oz canned corn kernels washed and drained
- 1 tablespoon vegetable stock powder
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 1 teaspoon sweet paprika
- 1 pinch Salt to season (only if needed to your tastes)
- 14 oz can condensed tomato soup or enchilada sauce
- 2 cups grated light/low fat Mozzarella cheese divided
- 5 regular sized flour tortillas cut in half to make 10 pieces
- 1 tem shallot/green onion finely chopped
- 1 handful fresh cilantro/coriander chopped, optional
Instructions
- Preheat oven to 200C℃ | 390℉.
- Pan fry onion and capsicums/peppers in on a nonstick pan/skillet until onion becomes transparent. Add the chicken and fry until browned. Pour the tomato soup/sauce over the chicken, reduce heat, cover pan and allow to simmer until chicken begins to soften (about 20 minutes). Add corn, stock powder, cumin, garlic and paprika, and stir through mixture.
- Once chicken is cooked, begin to layer your enchilada bake!
Cup of Yum
Layers:
- Spoon ⅓ of the chicken enchilada sauce into the base of a 30cm x 19cm (12" x 7.5") oven proof baking/casserole dish. Sprinkle ⅓ of the grated cheese over the chicken. Place 5 halves of the tortillas over the cheese, overlapping them to cover as much of the cheese as possible. Repeat layer with chicken/sauce, cheese, and tortillas; with the final layer of chicken/sauce topped with remaining cheese.
- Change oven settings to grill/broil on medium heat and place dish into the oven. Bake until cheese has melted and browned!
- Allow to cool slightly before serving. Serve with shallots/green onions, cilantro/coriander and a dollop of sour cream.
Notes
- Once the bake has cooled serve quickly to prevent soggy tortillas.
- When reheating left overs I prefer to use the oven for crispy results and even temperature throughout the serving (no cold middle).
Nutrition Information
Serving
1g
Calories
270kcal
(14%)
Carbohydrates
26g
(9%)
Protein
22g
(44%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
72mg
(24%)
Sodium
793mg
(33%)
Potassium
612mg
(17%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1.017IU
(0%)
Vitamin C
55mg
(61%)
Calcium
271mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 270
% Daily Value*
| Serving | 1g | |
| Calories | 270kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 793mg | 33% |
| Potassium | 612mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1.017IU | 0% |
| Vitamin C | 55mg | 61% |
| Calcium | 271mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.