Ingredients
Scale
- 3 cups cooked chicken, shredded (rotisserie chicken works perfectly)
- 28 ounces red enchilada sauce (two 14-ounce cans)
- 12–15 corn tortillas, cut into quarters or strips
- 3 cups Mexican blend cheese, shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (4 ounces) diced green chiles
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Optional toppings: Sour cream, sliced avocado, jalapeños, or lime wedges
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray. In a large mixing bowl, combine the shredded chicken, black beans, corn, diced green chiles, and half of the red onion. Toss these ingredients gently so the flavors distribute evenly throughout the protein mixture.
- Spread about 1/2 cup of enchilada sauce over the bottom of your prepared baking dish to prevent sticking. Place a layer of tortilla quarters over the sauce, overlapping them slightly to cover the bottom completely. Top the tortillas with one-third of the chicken mixture, followed by another 1/2 cup of sauce and 1 cup of shredded cheese. Repeat this layering process two more times: tortillas, chicken mixture, sauce, and cheese. Ensure the final layer is a generous coating of cheese to create that signature bubbly crust.
- Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, golden brown, and the sauce is bubbling at the edges. Remove the casserole from the oven and let it rest for 5 to 10 minutes. This resting period allows the layers to set, making it easier to slice. Garnish with fresh cilantro and the remaining red onions before serving warm with your favorite toppings.
- Cook Time: 45 minutes