Mexican Chicken Tortilla Casserole
A hearty oven-baked dish that combines shredded chicken, corn tortillas, and enchilada sauce, perfect for family dinners.
Ingredients
Main ingredients
- 3 cups Shredded chicken, fully cooked
- 8 small Corn tortillas Torn into pieces
- 2 cups Enchilada sauce
- 1 can (4 oz) Green chiles
- 1 can (15 oz) Black beans, drained
- 1.5 cups Monterey Jack cheese, shredded or thinly sliced
- Salt, to taste To be added after adding sauces and cheese
Instructions
Preparation
- Measure everything before you start. Thaw frozen ingredients and drain canned ingredients as appropriate. Lightly grease a 9-by-13-inch baking dish.
Assembly and Baking
- Preheat your oven to 375°F.
- In a mixing bowl, combine the shredded chicken, green chiles, and black beans.
- Tear the corn tortillas into pieces and layer them in the baking dish along with the chicken mixture, enchilada sauce, and a sprinkle of Monterey Jack cheese.
- Bake in the preheated oven for about 20 minutes, or until everything is bubbly and golden.
- Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
Notes
Tips for a better bake: Spread the filling evenly in the dish and check the center as well as the edges. A golden topping can be ready before the filling underneath is hot.