Ingredients:
3 cups cooked shredded chicken (rotisserie chicken is convenient)
1 can (19 oz) enchilada sauce (red or green)
12 corn tortillas, cut into bite-sized pieces
One can (15 oz) of rinsed and drained black beans
1 can (4 oz) diced green chiles
1 cup frozen corn kernels, thawed
3 cups shredded Mexican blend cheese or a mix of cheddar and Monterey Jack
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and pepper, to taste
For Serving (optional):
Sour cream
Chopped fresh cilantro
Diced avocado
Sliced jalapeños
Lime wedges
Instructions:
Preparation:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a bit of oil.
Prepare the Chicken Mixture:
In a large bowl, combine the shredded chicken with half of the enchilada sauce, diced green chiles, cumin, salt, and pepper. Set aside.
Layering the Casserole:
First Layer: Line the bottom of the baking dish with a thin layer of enchilada sauce.
. Arrange a layer of cut tortillas over the sauce to cover the bottom.
Second Layer: Cover the tortillas with half of the chicken filling.
Top with half of the black beans, corn, diced onion, and a third of the cheese.
Third Layer: Add another layer of cut tortillas, followed by the remaining chicken mixture, black beans, corn, onion, and another third of the cheese.
Fourth Layer: Add one last layer of tortillas that have been sliced.
. Pour the remaining enchilada sauce evenly over the top, covering all the tortillas. Over the sauce, scatter the leftover cheese.
.
Baking:
Bake the dish for 30 minutes in a preheated oven with the foil covering it. Take off the cover and bake for a further ten to fifteen minutes, or until the cheese is bubbling and beginning to turn brown.
Cooling and Serving:
Before serving, allow the dish to cool for around ten minutes. . This helps the layers set for easier cutting and serving.
Garnish and Enjoy:
Serve with optional garnishes like sour cream, cilantro, avocado, jalapeños, and lime wedges on the side.