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9) Canned Chicken Enchilada Casserole

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cans 10–12 oz each canned chicken, drained and shredded
  • 2 cups enchilada sauce store-bought or homemade
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn thawed
  • 2 cups shredded cheddar or Mexican blend
  • 8 small flour or corn tortillas quartered
  • 1/2 cup sour cream
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • Optional: sliced green onions cilantro, diced avocado

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish.
  2. Stir chicken, enchilada sauce, beans, corn, sour cream, chili powder, cumin, salt, and pepper in a bowl until combined.
  3. Layer a third of the tortilla quarters in the bottom of the dish. Spoon half the chicken mixture over them and sprinkle with a third of the cheese.
  4. Repeat another layer of tortillas, the remaining chicken mix, and cheese. Finish with final tortilla pieces and remaining cheese.
  5. Bake uncovered 20–25 minutes until bubbly and cheese is melted. Let rest 5 minutes before serving. Top with green onions, cilantro, or avocado if using.