Ingredients

The following ingredients have 4 Servings
  • 6 Taco-Sized Corn or Flour Tortillas, sliced into thick strips ((be sure to use gluten-free tortillas if needed))
  • 1 cup Frozen Corn, defrosted
  • 1 4 ounce can Mild Green Chiles
  • 1 15 ounce can Black Beans, drained and rinsed
  • 2 cups Cooked and Chopped Chicken ((use chicken breast, thigh, or rotisserie chicken))
  • 3 cups Red Enchilada Sauce ((it’s best with this homemade version))
  • 2 + 1/2 cups Shredded Colby Jack or Cheddar Cheese, divided
  • Optional toppings - sour cream, guacamole, chopped red onions, cilantro, salsa, tortilla chips

Instruction

  • Heat oven to 425°F. Spray an 8x8 or 9x9 baking dish with nonstick cooking spray or rub it with some cooking oil.
  • Slice tortillas into thick strips (about 4 to 5 strips per tortilla).
  • In a large mixing bowl, combine corn, green chiles, black beans, and chicken.
  • In the prepared baking dish, start layering ingredients by first spreading a thin layer of enchilada sauce on the bottom.
  • Top with tortillas, vegetable / chicken filling, enchilada sauce, and cheese.
  • Repeat until all of the ingredients have been used, finishing the top with tortilla strips, vegetables / chicken, and enchilada sauce (reserve 1/2 cup of cheese to finish the dish after baking).
  • At this point, casserole can be refrigerated for up to 3 hours or frozen for up to 6 months.
  • To bake, cover the enchilada casserole tightly with aluminum foil. Place it on a sheet pan (in case it bubbles over).
  • Bake, covered, for 20 minutes (add 10 to 15 minutes if the dish has been refrigerated before baking).
  • Remove foil and add the remaining 1/2 cup of shredded cheese.
  • Return casserole to oven and continue baking, uncovered, until cheese is melted, about 10 minutes more.
  • Let casserole rest for 10 min before slicing. (The slices will hold together better if it’s slightly cooled before serving.)
  • Serve immediately with any toppings you’d like!