Description
A delicious and comforting casserole that combines shredded chicken, creamy sour cream, and zesty enchilada sauce layered with tortillas and cheese.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, enchilada sauce, sour cream, black beans, corn, cumin, garlic powder, salt, and pepper. Stir until well mixed.
- In a greased 9×13 inch baking dish, layer four corn tortillas on the bottom.
- Spread half of the chicken mixture over the tortillas and sprinkle with half of the shredded cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and top with the remaining cheese.
- Cover the dish with aluminum foil and bake for about 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Let cool for a few minutes before garnishing with chopped green onions and serving.
Notes
For a quicker option, use rotisserie chicken. Feel free to add more vegetables like bell peppers or zucchini.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican