Description
A comforting and flavorful casserole featuring layers of tender chicken, zesty enchilada sauce, and melted cheese, perfect for family dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups corn
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Sour cream and chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine shredded chicken, black beans, corn, half of the cheese, enchilada sauce, cumin, chili powder, salt, and pepper in a large mixing bowl. Stir until well mixed.
- Layer half of the tortilla strips on the bottom of a greased baking dish.
- Pour half of the chicken mixture over the tortillas, then add another layer of tortilla strips followed by the remaining chicken mixture.
- Top with the remaining tortilla strips and the rest of the cheese.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes, then serve with sour cream and cilantro on top.
Notes
For added flavor, feel free to incorporate jalapeños or red onions. This casserole can be assembled ahead of time and stored in the refrigerator.
