Ingredients:
For the Casserole:
3 cups cooked chicken, shredded (rotisserie chicken works well for convenience)
1 can (19 ounces) enchilada sauce (red or green, based on preference)
12 corn tortillas, cut into bite-sized pieces
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) diced green chiles
1 cup frozen corn kernels, thawed
3 cups shredded cheese (Mexican blend or a mix of cheddar and Monterey Jack)
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and pepper to taste
For Serving (optional):
Sour cream
Chopped fresh cilantro
Diced avocado
Sliced jalapeños
Lime wedges
How To Make Delicious Chicken Enchilada Casserole
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little bit of oil.
Prepare the Chicken Mixture: In a large bowl, mix the shredded chicken with half of the enchilada sauce, diced green chiles, cumin, salt, and pepper. Set aside.
Layer the Casserole:
First Layer: Spread a …
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