Description
This baked skillet of shredded chicken, black beans, and sweet corn swims in spicy enchilada sauce, wrapped in tortillas and topped with melted cheddar—each bite delivers warmth and a hint of cilantro.
Ingredients
- 2 cups cooked chicken, shredded
- 8 tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can black beans, drained
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon vegetable oil
- To taste salt
- To taste black pepper
- 2 tablespoons chopped cilantro
Instructions
- Preheat oven to 350°F.
- Heat vegetable oil in a skillet over medium heat and sauté onion and garlic until softened.
- Stir in ground cumin, chili powder, salt and black pepper.
- Add shredded chicken, black beans and corn, mixing until everything is well coated.
- Pour 1/2 cup of enchilada sauce into the bottom of a baking dish.
- Dip each tortilla in enchilada sauce, fill with the chicken mixture and arrange seam-side down in the dish.
- Pour remaining enchilada sauce evenly over the tortillas and sprinkle with shredded cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
- Allow the casserole to rest for 5 minutes, then garnish with chopped cilantro before serving.
Notes
- You can substitute flour tortillas if preferred.
- For extra heat, add sliced jalapeños to the filling.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat covered in the oven to keep the casserole moist.