Description
A comforting casserole filled with tender chicken, gooey cheese, and vibrant flavors, perfect for gatherings.
Ingredients
- 2 cups shredded cooked chicken
- 1 can enchilada sauce
- 2 cups black beans, drained and rinsed
- 1 ½ cups corn, frozen or fresh
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas, cut into quarters
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Optional toppings: sour cream, diced avocado, fresh cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, black beans, corn, chili powder, cumin, and half of the enchilada sauce. Mix thoroughly.
- In a baking dish, spread a thin layer of the remaining enchilada sauce on the bottom.
- Layer half of the tortilla pieces over the sauce, followed by half of the chicken mixture and a good sprinkle of cheese.
- Repeat the layering process, finishing with a generous layer of cheese on top.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let it cool slightly before serving.
Notes
For added depth, sauté some diced onions and peppers before mixing them into the chicken mixture. Substitute chicken with sautéed mushrooms and zucchini for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican