Pin it This comforting dish combines shredded chicken with black beans, corn, and a blend of spices sautéed with onions. Layers of corn tortillas are topped with this filling, enchilada sauce, and melted cheese, creating a rich and flavorful meal. Baked until bubbly and golden, it’s perfect for busy nights or casual gatherings. Garnish with fresh cilantro, sour cream, avocado, and lime wedges to add brightness and creaminess.
I threw this together on a Tuesday when the fridge was half-empty and everyone was hungry an hour early. What started as a way to use up leftover chicken turned into the kind of dish my family now requests by name. The smell alone—cumin, melted cheese, that slight tang of enchilada sauce—makes the kitchen feel like home.
The first time I made this for friends, I ran out of tortillas halfway through and had to patch the layers with broken pieces. No one noticed. They were too busy going back for seconds and scraping cheese off the edges of the pan.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here, the dark meat keeps things moist and flavorful.
- Black beans: Rinse them well or the liquid will make your layers soggy, I learned that the hard way.
- Frozen corn: Thaw it first so it doesn't release water while baking and turn everything watery.
- Red onion: The sweetness mellows beautifully when you sauté it, yellow onion works too but red adds a little color.
- Cumin and chili powder: These two spices do most of the heavy lifting, don't skip them or it will taste flat.
- Enchilada sauce: Store-bought is fine, just taste it first because some brands are surprisingly sweet.
- Corn tortillas: They hold up better than flour and won't get mushy, plus they add a slight chew that feels authentic.
- Mexican cheese blend: The mix of cheddar and Monterey Jack melts into gooey perfection, if you only have one kind just use more of it.
Instructions
- Get the oven ready:
- Preheat to 375°F and grease your baking dish. A little nonstick spray or butter on a paper towel does the job.
- Soften the onion:
- Heat olive oil in a skillet over medium heat, add the chopped onion, and cook until it smells sweet and looks translucent. This takes about three minutes.
- Build the filling:
- Toss in the chicken, beans, corn, and all the spices. Stir everything together and let it warm through for a couple of minutes so the flavors start to mingle.
- Start layering:
- Spread half a cup of enchilada sauce on the bottom of the dish, then lay down four tortillas. Tear them if you need to, it doesn't have to look perfect.
- Add the good stuff:
- Spoon half the chicken mixture over the tortillas, drizzle with sauce, and sprinkle a cup of cheese on top. Repeat with another layer of tortillas, filling, sauce, and cheese.
- Finish and cover:
- Pour the last bit of sauce over everything and cover the dish loosely with foil. This keeps the top from drying out while it bakes.
- Bake it through:
- Slide it into the oven for twenty minutes, then pull off the foil and bake another ten to fifteen minutes until the cheese is bubbling and turning golden at the edges.
- Let it rest:
- Give it ten minutes to cool before you cut into it. This helps the layers set so you get clean slices instead of a saucy mess.
Pin it My youngest once told me this tasted like the kind of food you eat when you're happy. I didn't ask what she meant, I just made it again the following week.
How to Make It Your Own
This recipe is forgiving, so feel free to swap in turkey or even shredded pork if that's what you have. I've added diced green chiles when I wanted a little kick, and once I stirred in a handful of chopped spinach because it was wilting in the crisper. Both times it turned out great.
What to Serve Alongside
A simple green salad with lime vinaigrette balances the richness, or you can go all in with a side of Mexican rice and refried beans. Sometimes I just put out tortilla chips and call it a meal.
Storing and Reheating
Leftovers keep in the fridge for up to four days, covered tightly. Reheat individual portions in the microwave or warm the whole dish in a low oven. If you're feeling ambitious, this freezes beautifully for up to three months.
- Assemble the casserole completely but don't bake it, then wrap it well and freeze.
- When you're ready, bake it straight from frozen and add an extra fifteen minutes to the cook time.
- Always let it come to room temperature for about twenty minutes before reheating to avoid cold spots.
Pin it This casserole has saved more weeknights than I can count, and it never feels like you're cutting corners. It just feels like dinner, done right.
Recipe FAQs
- → Can I use different tortillas?
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Yes, both corn and flour tortillas work well; flour tortillas create a softer texture while corn adds authentic flavor.
- → How can I make this dish spicier?
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Use hot enchilada sauce or add diced jalapeños to the filling for extra heat and flavor.
- → What cheese works best for melting?
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A Mexican cheese blend or a mix of cheddar and Monterey Jack melts smoothly and enhances flavor.
- → Can I prepare the filling ahead?
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Yes, the chicken mixture can be made in advance and refrigerated to save time on cooking day.
- → Are there suitable substitutions for chicken?
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Cooked turkey or leftover roast chicken can be used as a delicious alternative in the layers.
