Ingredients
Scale
- 2 cups cooked shredded chicken breasts or thighs
- 1 1/2 cups red enchilada sauce
- 8–10 corn or flour tortillas
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup black beans, rinsed and drained
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 cup diced green chilies
- 1/2 cup corn kernels
Instructions
- Preheat the oven to 375°F (190°C).
- Boil or roast chicken until fully cooked, then shred.
- In a skillet, sauté chopped onion and minced garlic until translucent. Add enchilada sauce, cumin, chili powder, and smoked paprika; simmer for 2-3 minutes.
- Mix the shredded chicken into the sauce until evenly coated.
- Grease a baking dish and layer with tortillas, half of the chicken mixture, and cheese. Repeat layers ending with cheese on top.
- Bake for 20-25 minutes until bubbly and golden. Let rest for 5-10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg