This layered enchilada casserole combines tender chicken tortillas red sauce and cheese without the work of rolling each enchilada.
Ingredients
- 3 cups shredded chicken
- 10 corn tortillas
- 20 oz red enchilada sauce
- 2 cups Mexican cheese
- 1 can black beans
- 1 cup corn
- 1/2 onion diced
- Cilantro
Instructions
- Heat oven to 375°F.
- Spread sauce in baking dish.
- Layer tortillas chicken beans corn onion sauce and cheese.
- Repeat layers.
- Cover and bake 25 minutes.
- Uncover and bake 10 minutes.
- Rest and add cilantro.
Professional Notes
- Read the complete recipe before starting and measure all ingredients in advance.
- Times are estimates; use appearance, texture and safe internal temperature to confirm doneness.
- Poultry is ready when the thickest portion reaches 165°F (74°C).
Storage and Reheating
Cool leftovers promptly, refrigerate in a covered container, and use within 3 to 4 days. Reheat applicable leftovers to 165°F (74°C).
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