Step 1: Preheat Oven
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish with cooking spray or a bit of oil.
Step 2: Prepare the Chicken Mixture
In a large bowl, combine:
Shredded chicken
Half the enchilada sauce
Diced green chiles
Cumin, salt, and pepper
Mix well and set aside.
Step 3: Layer the Casserole
First Layer:
Spread a thin layer of enchilada sauce on the bottom of the dish.
Add a layer of cut tortillas to cover the bottom.
Second Layer:
Spread half the chicken mixture over the tortillas.
Top with half the black beans, corn, and diced onion.
Sprinkle ⅓ of the cheese over the top.
Third Layer:
Add another layer of cut tortillas.
Add the remaining chicken mixture, black beans, corn, and onion.
Sprinkle another ⅓ of the cheese on top.
Fourth Layer:
Finish with a final layer of cut tortillas.
Pour the remaining enchilada sauce evenly over the top.
Sprinkle the remaining cheese on top.
Step 4: Bake
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until cheese is bubbly and golden.
Step 5: Cool and Serve
Let the casserole cool for 10 minutes before slicing to help it set.
Step 6: Garnish and Enjoy
Serve with your favorite toppings:
Sour cream
Fresh cilantro
Diced avocado
Sliced jalapeños
Lime wedges
Bon appétit!
Perfect for family dinners, potlucks, or meal prep. Let me know if you’d like a French translation or a printable version!
