A delicious recipe that beautifully combines the vibrant flavors of Mexico with the comfort of a home-cooked meal. Perfect for busy weeknights, family gatherings, or any occasion where you crave something hearty and satisfying.
Ingredients
Scale:
3 cups cooked, shredded chicken (about 2 large chicken breasts)
2 cups black beans, drained and rinsed
3 cups shredded cheese (cheddar or a Mexican blend)
12 corn tortillas
1 (15 oz) can tomato sauce
1 cup chicken broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1/4 cup chopped fresh cilantro
1/2 cup sour cream
Sliced jalapeños (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine the tomato sauce, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well over medium heat until heated through, about 5 minutes.
In a 9x13-inch baking dish, spread a thin layer of the enchilada sauce on the bottom.
Place 4 tortillas on top of the sauce, covering the bottom completely.
Layer half of the shredded chicken, half of the black beans, and a third of the cheese over the tortillas. Drizzle with one-third of the enchilada sauce.
Add another layer of 4 tortillas, followed by the remaining chicken, black beans, and another third of the cheese. Top with 4 more tortillas, the remaining sauce, and the remaining cheese.
Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the casserole cool for 5-10 minutes before slicing. Top with fresh cilantro, sour cream, and jalapeños if desired.
