Description
A hearty casserole with tender shredded chicken, zesty enchilada sauce, and gooey cheese layered with crispy tortilla strips, perfect for busy weeknights or family gatherings.
Ingredients
- 2 cups cooked, shredded chicken
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cups enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 8 corn tortillas, cut into strips
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream and lime wedges (for serving, optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until soft, about 5 minutes.
- Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, and season with salt and pepper. Heat through for about 3 minutes.
- Spread a thin layer of the chicken mixture on the bottom of the greased baking dish.
- Layer tortilla strips over the chicken mixture, followed by half of the black beans, corn, and cheese.
- Repeat the layering process with the remaining ingredients and top with a final layer of the chicken mixture.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbling and lightly golden.
- Allow to cool for a few minutes, then garnish with chopped cilantro. Serve with sour cream and lime wedges if desired.
Notes
Feel free to swap out the chicken for shredded beef or a plant-based alternative. For added nutrition, you can incorporate leftover veggies like zucchini or spinach.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican