Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1.5 lbs cooked chicken, shredded (approx. 680g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can corn, drained (425g)
  • 1 (10 ounce) can diced tomatoes and green chiles (Rotel), undrained (283g)
  • 1 packet (1 ounce) taco seasoning mix (28g)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10-12 corn tortillas, cut into quarters
  • 2 (10 ounce) cans red enchilada sauce (567g total)
  • 2 cups shredded cheddar cheese, divided (approx. 200g)
  • 1 cup shredded Monterey Jack cheese, divided (approx. 100g)
  • Optional: chopped fresh cilantro, sour cream, guacamole, for serving

Instructions:

  1. Heat olive oil in a large skillet. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Stir in shredded chicken, black beans, corn, diced tomatoes and green chiles, taco seasoning, cumin, salt, and pepper. Cook until heated through, about 5 minutes, stirring occasionally.
  3. Spread a thin layer of enchilada sauce in the bottom of the baking dish.
  4. Arrange a layer of tortilla quarters over the sauce. Top with half of the chicken filling. Sprinkle with half of the cheddar and Monterey Jack cheeses.
  5. Repeat layers of tortillas, remaining chicken filling, and remaining cheese.
  6. Pour remaining enchilada sauce evenly over the top of the bake.
  7. Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through. The top should be lightly golden brown.
  9. Let the enchilada bake rest for 5-10 minutes before serving. Garnish with fresh cilantro, sour cream, and guacamole, if desired.