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Chicken enchilada casserole

Chicken Enchilada Casserole

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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; spray a 9x13-inch dish.
  2. Combine chicken, beans, corn, chiles, cumin, and 1 cup sauce in large bowl.
  3. Spread thin sauce layer in dish; layer half the tortilla strips, half the chicken mixture, and 1 cup cheese.
  4. Layer remaining tortillas, chicken mixture, sauce, and remaining 2 cups cheese.
  5. Cover with foil; bake 20 minutes, then uncover and bake 10 minutes until cheese is melted and bubbly.
  6. Stand 5 minutes; serve with sour cream and cilantro.