Ingredients
- Shredded chicken (rotisserie or cooked)
- Enchilada sauce
- Corn or flour tortillas
- Cheddar cheese
- Monterey Jack cheese
- Black or pinto beans, drained
- Bell peppers, diced
- Onions, diced
- Corn kernels
- Cumin
- Chili powder
- Garlic powder
Instructions
- Preheat oven to 375°F (190°C).
- Shred cooked chicken. If using raw chicken, cook fully and shred.
- In skillet, heat oil over medium. Cook diced onions and bell peppers 5 minutes until soft.
- In a large bowl, combine shredded chicken, sautéed vegetables, drained beans, half the enchilada sauce, and spices.
- Grease baking dish, spread thin layer of enchilada sauce. Layer tortillas, half the chicken mixture, and sprinkle with cheese. Repeat layers, finishing with sauce and cheese.
- Cover with foil, bake 20 minutes. Remove foil, bake 10-15 minutes more until cheese is bubbly and golden.
- Let rest 5-10 minutes before serving.
Notes
- Dish can be assembled a day in advance and stored in the fridge.
- Add diced jalapeños or cayenne pepper for extra heat.
- Garnish with fresh cilantro or green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican