Description
A delicious and comforting casserole featuring layers of tender chicken, enchilada sauce, and melted cheese, perfect for busy weeknights.
Ingredients
- 2 cups cooked shredded chicken
- 8–10 flour or corn tortillas
- 1 can (10 oz) enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup black beans (optional)
- 1/2 cup chopped onion (optional)
- 1/2 cup chopped bell pepper (optional)
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, onion, bell pepper, cumin, salt, and pepper.
- In a greased baking dish, layer some tortillas on the bottom, then add a layer of the chicken mixture, and sprinkle with cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly.
- Let cool for a few minutes before serving.
Notes
Serve hot with fresh cilantro, sliced avocado, or sour cream. Can be made ahead and stored in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican