Chicken Enchilada Casserole
Dinner · Mexican
All the saucy, cheesy joy of enchiladas stacked lasagna-style, no rolling required.
Recipe code YT7G27 · enter it in Anychef
Ingredients
- 1.5 lb chicken breast
- 10 corn tortillas
- 2 cups salsa
- 1 can black beans
- 2 cups shredded cheddar cheese
- 1 cup frozen corn
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 cup sour cream
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Save this recipeInstructions
- Step 1 of 5
Heat the oven to 375°F. Simmer the chicken in salted water until cooked through, about 12 minutes, then shred with two forks.
- Step 2 of 5
Toss the shredded chicken with 1 cup salsa, the drained black beans, corn, cumin, and chili powder.
- Step 3 of 5
Spread a little salsa in a 9x13 dish, then layer tortillas, half the chicken mixture, and a third of the cheese. Repeat, topping the final tortilla layer with salsa and remaining cheese.
- Step 4 of 5
Bake at 375°F until the cheese is melted and the edges bubble, about 25 minutes.
- Step 5 of 5
Rest 5 minutes, then serve with sour cream dolloped on top.
