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14) Chicken Enchilada Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups shredded cooked chicken
  • 10 corn tortillas cut into strips
  • 2 cups red enchilada sauce
  • 1 cup canned black beans drained
  • 1 cup frozen corn
  • 2 cups shredded Mexican-blend cheese
  • ½ cup diced green chiles
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt

Method
 

  1. I heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
  2. I mix the chicken, beans, corn, chiles, cumin, and salt in a bowl.
  3. I spread a little sauce in the dish, then layer tortilla strips, chicken mixture, sauce, and cheese. I repeat the layers and finish with cheese.
  4. I cover the dish with foil and bake for 20 minutes. I remove the foil and bake for 10 more minutes, until the cheese melts and the edges bubble.
  5. I let it rest for five minutes before serving, mainly so nobody burns their tongue while announcing they are starving.