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Chicken Enchilada Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked rotisserie chicken shredded
  • 2 cans 10 ounces each red enchilada sauce
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 12 small corn tortillas cut into strips
  • 3 cups shredded Mexican cheese blend divided
  • 1 can 4 ounces diced green chiles
  • 1 teaspoon ground cumin
  • 1/2 cup sour cream for serving
  • Fresh cilantro for garnish

Method
 

  1. Preheat oven to 375°F and spray a 9x13-inch baking dish with cooking spray.
  2. In a large bowl, combine shredded chicken, black beans, corn, green chiles, cumin, and 1 cup of the enchilada sauce.
  3. Spread a thin layer of enchilada sauce on the bottom of the prepared dish, then layer with half the tortilla strips, half the chicken mixture, and 1 cup of cheese.
  4. Repeat layers with remaining tortilla strips, chicken mixture, remaining enchilada sauce, and top with remaining 2 cups of cheese.
  5. Cover with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
  6. Let stand 5 minutes before serving with sour cream and fresh cilantro.