Description
A comforting dish that combines tender chicken, zesty enchilada sauce, and gooey cheese, perfect for family gatherings and weeknight dinners.
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
- Boil or roast chicken until fully cooked. Let it cool slightly before shredding.
- Sauté chopped onions and minced garlic in a skillet until fragrant (3-4 minutes).
- Add enchilada sauce, cumin, chili powder, and smoked paprika to the skillet. Simmer for 2-3 minutes.
- Stir shredded chicken into sauce mixture, ensuring every piece is coated.
- Grease a baking dish and lay a layer of tortillas on the bottom.
- Spoon half of the chicken mixture over tortillas and sprinkle with cheese blend.
- Repeat the layering process with remaining ingredients, finishing with cheese on top.
- Bake in preheated oven at 375°F for 20-25 minutes until cheese is bubbly and golden.
- Allow casserole to rest for 5-10 minutes before slicing and serving.
Notes
For a spicier kick, add jalapeños or more chili powder. Fresh herbs like cilantro or green onion can enhance the flavor when serving.
