Chicken Enchilada Casserole

Ingredients

• 3 cups cooked shredded chicken
• 12 tortillas corn tortillas
• 2 cups red enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 tsp ground cumin
• 1 1/2 cups shredded Monterey Jack
• 1 cup shredded sharp cheddar
• 1/4 cup finely diced white onion
• 1/4 cup chopped cilantro
• 1 whole lime
• as needed sour cream, for serving

Instructions

1. Preheat oven to 375F.
2. Spread approximately 1/2 cup enchilada sauce across bottom of a 9x13-inch baking dish.
3. Tear or cut 4 tortillas into pieces and arrange across sauce, overlapping slightly.
4. Add one-third of chicken, black beans and green chiles.
5. Sprinkle lightly with cumin and add approximately one-quarter of cheese.
6. Spoon additional enchilada sauce over layer.
7. Repeat with another tortilla layer, chicken mixture, sauce and cheese.
8. Create a final layer with remaining tortillas, chicken mixture and enchilada sauce.
9. Sprinkle remaining Monterey Jack and cheddar over top.
10. Cover loosely with foil and bake 20 minutes.
11. Remove foil and bake another 8-10 minutes until bubbling and lightly browned.
12. Rest 10 minutes before slicing.
13. Finish with diced onion, cilantro and fresh lime if desired.
14. Serve with sour cream if desired.

Nutrition

Chef's Notes

This recipe intentionally uses cooked chicken. Rotisserie chicken works particularly well. Allow the casserole to rest before slicing. For 0.5x, use a smaller baking dish so layers retain appropriate depth. For 2x, build two casseroles instead of creating one extremely deep casserole.

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