Layered Chicken Enchilada Bake

This Layered Chicken Enchilada Bake is a true testament to the comforting power of homemade Mexican cuisine. With its rich layers of tender shredded chicken, creamy beans, sweet corn, and stretchy cheese, all soaked in a flavorful enchilada sauce, it’s a dish that brings warmth and joy to any table.

Ingredients:

• 2 cups cooked, shredded chicken
• 12 corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups red enchilada sauce
• 1 cup frozen corn kernels, thawed
• 2 cups shredded Mexican cheese blend
• 1/2 cup diced green bell pepper
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 avocado, diced (for garnish)
• Sour cream (for garnish)

Directions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken, black beans, corn, green bell pepper, red onion, cilantro, cumin, salt, and pepper.
3. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
4. Place 4 corn tortillas over the sauce, overlapping as necessary.
5. Layer with half of the chicken mixture, sprinkle with 1/3 of the cheese, and drizzle with more enchilada sauce.
6. Repeat the layers, starting with the tortillas, then the chicken mixture, cheese, and sauce.
7. Top with the remaining 4 tortillas, enchilada sauce, and cheese.
8. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and slightly browned.
9. Let cool for 5 minutes before serving. Garnish with diced avocado and a dollop of sour cream.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 350 kcal | Servings: 6 servings