Ingredients
- 1 teaspoon vegetable oil 5 g, for the baking dish
- 3 cups cooked shredded chicken about 420 g; skin removed; use safe, refrigerated cooked chicken
- 1 15-ounce can black beans drained and rinsed; about 255 g drained
- 1 cup frozen corn 150 g, thawed and drained
- 1 teaspoon ground cumin about 2 g
- 3 cups red enchilada sauce 720 g, divided; choose your preferred heat level
- 12 6-inch corn tortillas about 300 g, cut in half
- 2 cups shredded cheddar cheese 226 g, divided
- 2 tablespoons chopped fresh cilantro optional, for serving
Equipment
- 1 9-by-13-inch baking dish
- 1 Large mixing bowl and spoon
- Measuring cups and spoons
- Knife and cutting board
- Foil, pastry brush and broad spatula
- 1 Food thermometer
Instructions
- Heat the oven to 375°F (190°C), with a rack in the middle. Brush the inside of a 9-by-13-inch baking dish with 1 teaspoon vegetable oil.
- In a large bowl, combine the cooked shredded chicken, drained black beans, thawed corn, cumin and 1 1/2 cups of the enchilada sauce. Stir until the filling is evenly coated.
- Spread 1/2 cup sauce across the bottom of the prepared dish. Arrange 8 tortilla halves (4 tortillas) over it, overlapping lightly and turning cut edges toward the sides. Spread over half the chicken filling and sprinkle with 1/2 cup cheddar. Repeat with 8 more tortilla halves, the remaining filling and another 1/2 cup cheddar.
- Arrange the remaining 8 tortilla halves over the filling. Spread the remaining 1 cup sauce over them, covering exposed edges, then scatter the remaining 1 cup cheddar evenly on top.
- Tent with foil, keeping it off the cheese. Bake for 25 minutes, uncover, then bake 10–15 minutes more, until the sauce bubbles and the cheese melts with light golden patches. Check that the center reaches 165°F (74°C) with a food thermometer; continue baking if necessary.
- Let stand for 10 minutes, then cut into 8 portions and lift with a broad spatula. Sprinkle with the optional cilantro. The casserole will be moist and scoopable rather than rigid.
Nutrition
Serving: 1of 8 portionsCalories: 383kcalCarbohydrates: 34.6gProtein: 27.5gFat: 15.1gFiber: 5.9g
Video
Notes
Timing: Uses already-cooked chicken. Allow 35–40 minutes baking plus 10 minutes resting; bake longer if needed to reach 165°F in the center.
Video: Jessica Gavin demonstrates the same layered, oven-baked method. Her version uses different quantities, a cheddar–Monterey Jack blend, optional green chiles and a hotter oven. Follow the amounts, temperature and doneness checks written here.
Storage: Refrigerate in shallow containers within 2 hours (1 hour above 90°F). Use within 3–4 days, counting from the chicken’s original cooking date. Reheat to 165°F.
Nutrition: Estimated per one-eighth of the casserole, using representative ingredient values and cooked skinless breast meat. Optional cilantro and extra toppings excluded. Sodium varies substantially by sauce, chicken and cheese; compare labels. Contains milk; check packaged ingredients for other allergens.
Cost: Illustrative US grocery estimate for quantities used: chicken $5.00, tortillas $1.20, beans $1.00, corn $0.75, cheese $2.25, sauce $3.60, cumin $0.08, oil $0.03 and optional cilantro $0.15. Rounded to about US$14.10 total, or US$1.76 per serving. Prices vary; excludes tax, energy, equipment and extra toppings.
