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Chicken Enchilada Potato Casserole | www.diethood.com | A delicious layer of chicken, corn and black beans mixed in a beautiful enchilada sauce and topped with a layer of thin sliced potatoes.

Chicken Enchilada Potato Casserole

Katerina | Diethood
A delicious layer of chicken, corn and black beans mixed in a beautiful enchilada sauce and topped with a layer of thin sliced potatoes.
Servings : 4
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

Ingredients
  

  • 2 tablespoons olive oil
  • 3 to 4 chicken breast halves , cooked and shredded
  • 1 cup sweet corn kernels
  • 1 cup canned black beans
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon chili powder , or to taste
  • 1/4 teaspoon garlic powder
  • salt and fresh ground pepper , to taste
  • 1 can (10-ounces) enchilada sauce (I like to use Mild Red Chile Enchilada Sauce)
  • 2 russett potatoes or 4 medium sized red potatoes , peeled, washed and sliced into thin rounds, about 1/2-inch thick
  • Water
  • 1-1/2 cups shredded cheddar cheese
  • fresh parsley , for garnish

Instructions
 

  • Preheat oven to 375.
  • Lightly grease a baking dish with cooking spray and set aside.
  • Heat olive oil in a large frying pan.
  • Add shredded chicken, corn and black beans.
  • Season with cumin, paprika, chili powder, garlic powder, salt and ground pepper.
  • Stir in enchilada sauce and cook over medium heat, stirring frequently, until sauce is bubbly.
  • In the meantime, prepare the potatoes.
  • Put the sliced potatoes in a pot filled with enough water to cover the potatoes.
  • Bring potatoes to a boil; cover and continue to cook for 3 minutes, or until fork tender.
  • Drain potatoes and pat them dry with paper towels.
  • Transfer the chicken mixture to the previously prepared baking dish.
  • Layer slices of potatoes over the chicken mixture.
  • Top with cheese.
  • Bake for 20 minutes, or until sauce is bubbly and cheese is melted.
  • Remove from oven and let stand 10 minutes.
  • Garnish with fresh parsley.
  • Serve.

Notes

RECIPE SOURCE: DIETHOOD
 

Nutrition

Calories: 317 kcal | Carbohydrates: 28 g | Protein: 27 g | Fat: 10 g | Saturated Fat: 2 g | Cholesterol: 57 mg | Sodium: 438 mg | Potassium: 951 mg | Fiber: 6 g | Sugar: 1 g | Vitamin A: 120 IU | Vitamin C: 15 mg | Calcium: 110 mg | Iron: 4.9 mg | Net Carbs: 22 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.