Chicken Enchilada

 

Chicken Enchilada

Casserole Recipe

Ingredients

For the Casserole:

3 cups cooked chicken, shredded (rotisserie chicken works well)

1 can (19 ounces) enchilada sauce (red or green, based on preference)

12 corn tortillas, cut into bite-sized pieces

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) corn, drained

2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper to taste

Optional Toppings:

Chopped fresh cilantro

Sliced jalapeños

Diced avocado

Sour cream

Salsa

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Instructions

1. Preheat Oven – Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Mix the Filling:

In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, garlic powder, cumin, chili powder, salt, and pepper. Stir well to coat everything in the sauce.

3. Assemble the Casserole:

Spread a thin layer of enchilada sauce on the bottom of the baking dish.

Add half of the tortilla pieces, followed by half of the chicken mixture.

Sprinkle 1 cup of shredded cheese over the top.

Repeat the layers with the remaining tortillas, chicken mixture, and cheese.

4. Bake:

Cover with foil and bake for 25 minutes.

Remove foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

5. Serve & Enjoy:

Let the casserole rest for 5 minutes before serving.

Top with cilantro, jalapeños, avocado, sour cream, or salsa as desired.