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Cheesy Baked Chicken Enchilada Casserole

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A comforting casserole packed with shredded chicken, black beans, and cheese, layered with tortillas and enchilada sauce, baked to perfection.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups corn
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 8 tortillas, cut into strips
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Sour cream and chopped cilantro for garnish (optional)

Instructions

  1. Combine the shredded chicken, black beans, corn, half of the cheese, enchilada sauce, cumin, chili powder, salt, and pepper in a large mixing bowl until well mixed.
  2. Layer half of the tortilla strips on the bottom of a greased baking dish.
  3. Pour half of the chicken mixture over the tortillas, then add another layer of tortilla strips, followed by the remaining chicken mixture.
  4. Top with the remaining tortilla strips and the rest of the cheese.
  5. Bake for 25-30 minutes until the cheese is bubbly and golden.
  6. Let it cool for a few minutes and serve with sour cream and cilantro on top.

Notes

For added flavor, consider mixing in diced vegetables. Broil the casserole for a few minutes for a crunchy top.

Nutrition

Find it online: https://sousviderecipe.com/cheesy-baked-chicken-enchilada-casserole/