Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cooked and shredded
  • 1 tbsp (15 ml) olive oil
  • 1 medium onion, chopped (about 1 cup/150g)
  • 1 clove garlic, minced
  • 1 packet (1 oz/28g) enchilada seasoning
  • 1 (15 oz/425g) can black beans, rinsed and drained
  • 1 (11 oz/312g) can corn, drained
  • 10-12 corn tortillas (about 6 inches/15 cm diameter)
  • 1 (28 oz/794g) can enchilada sauce
  • 2 cups (225g) shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
  • Optional garnishes: sour cream, chopped cilantro, diced avocado

Instructions:

  1. Sauté onion in olive oil until softened. Add garlic and cook briefly. Stir in enchilada seasoning, black beans, and corn. Add shredded chicken and mix well.
  2. Spread a thin layer of enchilada sauce in the baking dish.
  3. Layer tortillas, overlapping if necessary, to cover the bottom of the dish. Top with half of the chicken mixture and one-third of the cheese.
  4. Repeat layering tortillas, chicken mixture, and cheese.
  5. Top with remaining tortillas (if any fit), the remaining enchilada sauce, and the remaining cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and the cheese is melted and lightly browned.
  7. Let stand for 5-10 minutes before slicing and serving. Garnish with sour cream, cilantro, and avocado, if desired.