Ingredients
Scale
- 2 cups cooked chicken, shredded 🍗
- 1 can (15 oz) black beans, drained and rinsed 🫘
- 1 can (15 oz) corn, drained 🌽
- 1 can (10 oz) enchilada sauce 🌶️
- 1 cup salsa 🥣
- 2 cups shredded cheese (cheddar or Mexican blend) 🧀
- 8 corn tortillas, cut into strips 🌮
- 1 teaspoon ground cumin 🌿
- 1 teaspoon chili powder 🌶️
- Salt to taste 🧂
- Black pepper to taste ⚫️
- Fresh cilantro, for garnish (optional) 🌿
- Sour cream, for serving (optional) 🥄
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch (23×33 cm) baking dish with oil or nonstick spray.
- In a large bowl, mix shredded chicken, black beans, corn, enchilada sauce, salsa, cumin, chili powder, salt and pepper until evenly combined.
- Arrange half of the tortilla strips in an even layer on the bottom of the prepared baking dish.
- Spread half of the chicken and bean mixture over the tortilla layer, then sprinkle with half of the shredded cheese.
- Repeat: add the remaining tortilla strips, spread the remaining chicken mixture on top, and finish with the remaining cheese.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake uncovered for an additional 10–15 minutes, or until the cheese is bubbly and lightly golden.
- Let the casserole rest for 5 minutes so it sets and becomes easier to slice.
- Garnish with fresh cilantro if desired and serve with dollops of sour cream on the side.