Description
A comforting layered dish that combines the delightful flavors of traditional enchiladas with the convenience of a casserole, perfect for families and gatherings.
Ingredients
- 3 cups cooked chicken, shredded
- 2 cups enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn
- 2 cups shredded cheese (cheddar or Mexican blend)
- 12 corn tortillas, cut into pieces
- 1 onion, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Sauté the diced onions until they are translucent.
- Combine the shredded chicken, black beans, corn, sautéed onions, enchilada sauce, cumin, chili powder, and season with salt and pepper in a large bowl.
- Layer half of the tortilla pieces at the bottom of a greased baking dish.
- Spread half of the chicken mixture over the tortillas, followed by half of the shredded cheese.
- Repeat the layers with the remaining tortillas and chicken mixture; top with the remaining cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Uncover and bake for an additional 15 minutes or until the cheese is golden and bubbling.
- Allow to cool for a few minutes before serving.
Notes
Garnish with fresh cilantro and avocado slices. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican