Description
This easy casserole has all the flavors of chicken enchiladas all baked in delicious, creamy, layers.
Ingredients
Scale
- 3 cups shredded cooked chicken (you can use rotisserie)
- 1 (15- ounce) can black beans or small white beans, drained and rinsed
- 1 (11- ounce) can corn with peppers (Mexicorn), drained
- 1 (15- ounce) can green enchilada sauce
- 1 cup sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 12 (6- inch) corn tortillas, cut in half
- 2 cups shredded pepper jack cheese
- optional garnishes – chopped cilantro and/or diced avocado
Instructions
- Preheat oven to 375°F. Coat a 9×13- inch baking pan with nonstick spray. Set aside.
- In a large bowl stir together the chicken, beans, and corn.
- In another bowl whisk together the enchilada sauce, sour cream, salt, and pepper.
- Assemble: Arrange 6 tortilla halves in the bottom of the prepared baking dish (they won’t cover completely, open spaces are fine). Top with 1/4 of the enchilada sauce mixture (about 2/3 cup). Top with 1/3 of the chicken mixture, and then sprinkle with 1/2 cup of the shredded cheese.
- Repeat these layering steps 2 more times and then arrange the remaining 6 tortillas on top, spread with the remaining enchilada sauce, and finally the remaining cheese.
- Bake uncovered for 25 – 30 minutes until heated through and bubbly.
- Let it stand for at least 5 minutes before serving.
Notes
Store airtight in the refrigerator for up to 5 days.
Freeze uncooked casserole for up to 2 months stored airtight. Allow it to thaw in the refrigerator and then bake for 35 – 40 minutes or until heated through.
