Layered Chicken Enchilada Casserole

Ingredients

• 3 cups pulled cooked chicken (420 g)
• 1 can red enchilada sauce (425 g)
• 1 can black beans, drained and rinsed (240 g)
• 1 cup frozen corn, thawed (140 g)
• 12 corn tortillas (300 g)
• 1 1/2 cups grated Monterey Jack (170 g)
• 1 cup grated sharp cheddar (115 g)
• 1 teaspoon ground cumin (2 g)
• 1/2 teaspoon dried oregano (0.5 g)
• 2 scallions, thinly sliced (30 g)
• 1/4 cup chopped cilantro (15 g)
• 1/2 cup sour cream, for serving (120 g)

Instructions

1. Prepare. Heat oven to 375°F (190°C). Mix chicken, well-drained beans, corn, cumin, oregano, and 170 g enchilada sauce until lightly coated. Spread 60 g sauce to every corner of a 9-inch square dish so the first tortillas will not stick.
2. Layer. Quarter tortillas. Arrange eight pieces in the dish with narrow overlaps. Add one-third of filling to the edges and one-quarter of both cheeses. Repeat twice, ending with a complete tortilla layer.
3. Cover. Spread remaining sauce over the top, coating all dry corners. Cover tightly with foil and bake for 20 minutes so the tortilla layers soften evenly without losing moisture.
4. Finish. Remove foil, add remaining cheeses evenly, and bake uncovered for 15 minutes, until fully melted and bubbling around several edges. Transfer to a rack and rest for 15 minutes.
5. Serve. Run a thin knife around the dish. Cut into six squares with a serrated knife, wiping the blade between cuts to protect the layers. Finish with scallions and cilantro, and add sour cream at the table so leftovers stay neat and easy to store.

Notes

• Drain beans thoroughly and keep tortilla overlaps narrow for firm, even layers.
• The 50-minute cook time includes 35 minutes baking and a 15-minute settling rest.
• Refrigerate for 4 days or freeze wrapped individual portions for up to 3 months, then thaw overnight before reheating.

Nutrition Facts