Description
A comforting layered casserole that combines the flavors of traditional enchiladas, perfect for busy weeknights.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6-8 corn tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, diced onions
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper in a large mixing bowl.
- Layer the tortillas on the bottom of a baking dish.
- Spread a portion of the chicken mixture on top, then sprinkle cheese over it.
- Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Allow the casserole to cool for a few minutes before serving. Garnish with optional toppings as desired.
Notes
You can customize the casserole with various toppings or substitute ingredients based on your preferences.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican