2 cups shredded cooked chicken
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
(10 oz) enchilada sauce (red or green)
8 small corn tortillas, cut into strips
shredded cheese (cheddar, Monterey Jack, or a blend)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Diced avocado (for serving)
Sour cream (for serving)
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: Serve over rice, pasta, quinoa, or with crusty bread to soak up the sauce. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).