Ingredients
Layers
- 1 teaspoon neutral oil 5 ml, for the baking dish.
- 450 g cooked shredded chicken breast About 1 lb; safely stored, without skin.
- 12 6-inch corn tortillas About 300 g total, halved.
- 560 g red enchilada sauce About 2 1/3 cups; two 10-oz cans provide approximately this amount.
- 240 g cooked unsalted black beans About 1 1/2 cups, drained.
- 150 g corn kernels About 1 cup, thawed if frozen and drained.
- 170 g Monterey Jack cheese About 1 1/2 cups shredded.
- 1 teaspoon ground cumin About 2 g.
Equipment
- 9-by-13-inch baking dish About 3-quart capacity.
- Mixing bowl
- Foil
- Instant-read thermometer
- Broad spatula
Instructions
Assemble and bake
- Heat the oven to 375°F (190°C). Brush a 9-by-13-inch baking dish with the oil. Mix the cooked shredded chicken, drained beans, corn, cumin and 180 g of the enchilada sauce in a bowl.
- Spread 80 g of sauce over the bottom of the dish. Arrange eight tortilla halves over it, overlapping and trimming to cover the base. Spread half of the chicken mixture over the tortillas and scatter over 50 g of cheese.
- Add a second layer of eight tortilla halves, then 150 g sauce, the remaining chicken mixture and 50 g cheese. Finish with the last eight tortilla halves, the remaining 150 g sauce and the remaining 70 g cheese. Spread sauce to cover exposed tortilla edges.
- Cover loosely with foil so it does not stick to the cheese. Bake for 25 minutes, then uncover and bake for another 10–15 minutes, until the cheese is melted and the center reaches at least 165°F (74°C). A cold filling may require longer; use the temperature, not just bubbling edges, as the final check.
- Rest for 10 minutes, then divide into six portions. Optional cilantro, lime wedges, jalapeño or sour cream can be offered separately and are not included in the recipe estimate.
Nutrition
Calories: 444kcalCarbohydrates: 40.3gProtein: 37.8gFat: 14.9gSaturated Fat: 6.7gCholesterol: 89mgSodium: 811mgPotassium: 583mgFiber: 7.6gSugar: 3.5gCalcium: 284mgIron: 3.4mg
Video
Notes
Start with fully cooked chicken. The preparation time excludes cooking and cooling chicken from raw. Nutrition uses cooked unsalted beans; canned products, sauce and seasoned chicken may contain more sodium. Check all ingredient labels for allergens; this recipe contains milk.
Keep the chicken within its original safe storage window. Refrigerate leftovers promptly in shallow containers; generally use cooked leftovers within 3–4 refrigerated days, allowing for the chicken's prior storage. Reheat to 165°F (74°C).
Nutrition is estimated per one-sixth of the recipe from USDA ingredient data, including all measured oil and excluding optional toppings and sides. Actual brands and portions vary.
Video demonstration by culinary-school graduate and cookbook author Jessica Gavin shows the layered chicken, bean, corn and red-sauce method. Her cheese blend, optional green chiles, quantities and oven temperature differ; follow the written recipe here for this casserole.