Description
A comforting and flavorful casserole made with layers of shredded chicken, enchilada sauce, and cheese, perfect for family gatherings and busy weeknights.
Ingredients
- 2 cups cooked shredded chicken breasts or thighs
- 1 1/2 cups red enchilada sauce
- 8-10 corn or flour tortillas, soft
- 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
- Boil or roast the chicken until fully cooked, then shred it using forks or a mixer.
- In a skillet, sauté the onions and garlic until fragrant and translucent.
- Add the enchilada sauce, ground cumin, chili powder, and smoked paprika, and simmer for 2-3 minutes.
- Stir the shredded chicken into the sauce, coating it well.
- Grease a baking dish and lay a layer of tortillas on the bottom, followed by half of the chicken mixture and a sprinkle of both cheeses.
- Repeat the layering, ending with a final layer of cheese on top.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese is bubbly and golden.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
Garnish with cilantro or green onions before serving for added flavor and presentation.
