Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) red or green enchilada sauce
- 8 small flour or corn tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2 cup diced onions
- 1/2 cup black beans (optional)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine shredded cooked chicken, diced onions, chili powder, cumin, and olive oil. Mix thoroughly.
- Spread a thin layer of enchilada sauce at the bottom of a 9×13-inch baking dish.
- Place four tortillas over the sauce.
- Spread half of the chicken mixture evenly over the tortillas, then sprinkle with half a cup of shredded cheese.
- Pour half of the remaining sauce over the layer.
- Repeat with the second set of tortillas, remaining chicken mixture, cheese, and sauce.
- Cover the casserole with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes or until bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
- Use leftover roasted chicken for convenience.
- Feel free to add sliced jalapeños or hot sauce for extra spice.
- Top with sour cream or Mexican crema for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Nut Free
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg