White Chicken Enchilada Casserole
White Chicken Enchilada Casserole
2 cups cooked shredded chicken
10 small corn tortillas
2 cups shredded cheese (cheddar or Mexican blend)
1 can (10 oz) green enchilada sauce
1 cup sour cream
1/2 cup chopped onion
1 can (15 oz) black beans, drained and rinsed
1 can (8 oz) corn, drained
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Directions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, onion, sour cream, cumin, garlic powder, salt, and pepper. Stir until everything is well mixed and coated.
3. Grease a 9x13 inch baking dish and spread a layer of enchilada sauce on the bottom—this will keep everything nice and saucy.
4. Place 5 corn tortillas over the sauce, then layer half of the delicious chicken mixture on top. Sprinkle with 1 cup of cheesy goodness.
5. Now, repeat the process with the remaining tortillas and chicken mixture. Top it all off with the rest of the enchilada sauce and an extra sprinkle of cheese.
6. Bake in your preheated oven for about 25-30 minutes, or until the cheese is melted and bubbling—yum!
7. Let it cool for a few minutes before diving in. Serve and enjoy this cheesy, hearty goodness!
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