Description
A comforting layered casserole with shredded chicken, black beans, corn, and delicious enchilada sauce, topped with melted cheese.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups enchilada sauce
- 3 cups tortillas, cut into strips
- 2 cups shredded cheese (like cheddar or Monterey Jack)
- 1 can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, cilantro
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper in a large mixing bowl.
- Layer 1/3 of the tortilla strips in a greased 9×13 inch casserole dish, followed by half of the chicken mixture, and then 1/3 of the cheese.
- Repeat the layers, finishing with the remaining tortilla strips, enchilada sauce, and top with cheese.
- Cover with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 15 minutes or until bubbly and golden.
- Let it cool for a few minutes before serving. Top with optional toppings if desired.
Notes
For added flavor, mix in sautéed onions or bell peppers. Bake uncovered during the last few minutes for a golden crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg
Keywords: casserole, enchiladas, chicken, comfort food, family recipe
