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Cheesy Chicken Enchilada Casserole
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • 9x13 Baking Dish
  • Large Skillet
  • Mixing Bowl

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 small onion, diced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 8 corn tortillas, cut into strips
  • 2 cups red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups shredded cheddar cheese

Instructions
 

  • Preheat the oven to 375°F and lightly grease a 9x13 baking dish.
  • Heat a skillet over medium heat. Add the diced onion and cook until softened. Stir in the shredded chicken, cumin, salt, and pepper. Remove from heat.
  • Spread a thin layer of enchilada sauce in the bottom of the baking dish. Add half the tortilla strips, half the chicken mixture, half the black beans, and one cup of cheese. Repeat the layers once more, ending with the remaining cheese on top.
  • Pour the rest of the enchilada sauce evenly over the top. Bake for 25 minutes until the cheese is melted and the edges are bubbling.
  • Let the casserole rest for 5 minutes before serving.

Notes

Cut the tortillas into wide strips rather than small pieces so they hold their shape after baking. Leftovers reheat well in a 350°F oven to keep the cheese from turning rubbery. If you want a bit more heat, add a pinch of chili powder to the chicken while it warms in the skillet.
Course: Main Course
Cuisine: Mexican
Equipment: 9x13 Baking Dish, Large Skillet, Mixing Bowl