A flavorful and easy-to-make casserole combining shredded chicken, cheese, and enchilada sauce, layered with tortillas and garnished with fresh toppings.
Ingredients
Protein
3cupsshredded, chopped rotisserie chicken
1can (15 ounces)black beans, drained and rinsed
1can (7 ounces)fire roasted diced green chilies
2cupsenchilada sauce, divided
2teaspoonscumin
2teaspoonschili powder
1teaspoongarlic powder
0.5teaspoononion powder
to tasteKosher saltKosher salt
to tasteFresh cracked pepperpepper
12corn tortillassliced in half to make 24 halves
12ozshredded Colby Jack cheese, divided into thirds
Garnishes
as neededFresh chopped cilantrofor garnish
as neededSliced green onionfor garnish
as neededSour creamfor serving
as neededSliced jalapenofor garnish
as neededDiced avocadofor garnish
Instructions
Preheat oven to 350°F (175°C).
Mix chicken, 1 cup of enchilada sauce, spices, beans, and chilies.
Layer tortillas, chicken mixture, and cheese in a greased dish, repeating layers.
Cover with foil and bake for 30-35 minutes, then uncover and bake 10 more minutes.
Rest 5-10 minutes, then garnish and serve with toppings.
Notes
Use fresh toppings for best flavor and presentation.