A flavorful and cheesy baked casserole combining shredded chicken, green chilies, and enchilada sauce, topped with cheese and garnished with fresh herbs.
Ingredients
Protein
3cupsshredded, chopped rotisserie chicken
1can (15 ounces)black beans, drained and rinsed
1can (7 ounces)fire roasted diced green chilies
2cupsenchilada sauce, divided
2teaspoonscumin
2teaspoonschili powder
1teaspoongarlic powder
0.5teaspoononion powder
to tasteKosher saltKosher salt
to tasteFresh cracked pepperFresh cracked pepper
12corn tortillassliced in half to make 24 halves
12oz.shredded Colby Jack cheese, divided into thirds
for garnishFresh chopped cilantro
for garnishSliced green onion
for servingSour cream
for garnishSliced jalapeno
for garnishDiced avocado
Instructions
Preheat oven to 350°F (175°C).
Mix chicken, 1 cup of enchilada sauce, spices, beans, and chilies. Layer tortillas, chicken mixture, and cheese in a greased dish, repeating layers.
Pour remaining sauce over the top, cover with foil, and bake for 30-35 minutes. Remove foil and bake 10 more minutes to brown cheese.
Let rest 5-10 minutes, then garnish with cilantro, green onions, jalapenos, sour cream, and avocado before serving.
Notes
For best results, use fresh ingredients and adjust seasoning to taste.