Description
A fragrant and flavorful dish bringing layers of taste and texture, perfect for gatherings or cozy nights at home.
Ingredients
- 2 cups cooked shredded chicken breasts or thighs
- 1 1/2 cups red enchilada sauce
- 8-10 soft corn or flour tortillas
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/4 cup diced green chilies
Instructions
- Preheat the oven to 375°F (190°C).
- Boil or roast chicken until fully cooked, then shred finely.
- Sauté onions and garlic over medium heat until translucent.
- Add red enchilada sauce, cumin, chili powder, and smoked paprika to skillet; simmer for 2-3 minutes.
- Mix in shredded chicken until coated with the sauce.
- Grease a baking dish; layer tortillas, half of the chicken mixture, and cheese.
- Repeat the layering; finish with a generous cheese topping.
- Bake for 20-25 minutes until bubbly and golden.
- Let rest for 5-10 minutes before slicing.
Notes
For added flavor, let the sauce simmer longer. Serve with fresh cilantro or sour cream.
