Description
A delicious and hearty casserole made with shredded chicken, black beans, corn, and cheese, layered with tortillas and topped with enchilada sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 8 corn tortillas, cut into quarters
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup diced tomatoes (fresh or canned)
- ¼ cup chopped fresh cilantro (optional for garnish)
- Sour cream (optional for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, half of the cheddar cheese, half of the Monterey Jack cheese, enchilada sauce, cumin, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly coated.
- In a greased 9×13 inch baking dish, spread a thin layer of the chicken mixture on the bottom. Layer half of the tortilla quarters over the chicken mixture.
- Add half of the remaining chicken mixture on top of the tortillas, followed by another layer of tortilla quarters. Repeat the layers with the remaining chicken mixture and tortillas.
- Top the casserole with the remaining cheddar and Monterey Jack cheeses, and sprinkle the diced tomatoes on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for 5-10 minutes before serving. Garnish with chopped cilantro and serve with sour cream if desired.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the chicken mixture.
- Substitute the chicken with shredded beef or turkey for a different flavor profile. You can also use a meat alternative for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg