Ingredients
Scale
- 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, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little olive oil.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until soft, about 5 minutes.
- Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper. Cook until heated through, about 3 minutes.
- In the greased baking dish, spread a thin layer of the chicken mixture on the bottom.
- Place a layer of tortilla strips over the chicken mixture, then half of the black beans, half of the corn kernels, and half of the cheese.
- Repeat the layers, starting with the chicken mixture, followed by tortilla strips, remaining beans, corn, and cheese. Finish with a layer of the chicken mixture on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
- Allow the casserole to cool for a few minutes, then garnish with chopped cilantro.
- Serve with sour cream and lime wedges on the side, if desired.
Notes
For maximal crunch, consider toasting or briefly frying the tortilla strips before assembly. Let the casserole rest for five minutes after baking to hold its shape when sliced.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg