2 cups shredded cooked chicken
(10 oz) red enchilada sauce
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
8 small corn tortillas, cut into strips
shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Fresh cilantro, chopped (for garnish)
Sliced jalapeños (optional, for garnish)
Sour cream (for serving, optional)
3. Layer the Enchiladas: Spread half of the tortilla strips evenly across the greased sheet pan. Pour the chicken mixture over the top of the tortilla strips, spreading it out to cover them.
4. Add Cheese: Sprinkle half of the Monterey Jack cheese and half of the cheddar cheese over the chicken mixture. Top with the remaining tortilla strips, and then finish by adding the rest of the enchilada sauce over the top, ensuring all tortillas are coated.
. Bake: Sprinkle the remaining cheese over the top layer and bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown.
6. Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and jalapeños if desired. Serve with a dollop of sour cream on the side.
📦 **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).