Ingredients
Casserole
- 450 g cooked shredded chicken skin and bones removed
- 12 small corn tortillas about 300 g total
- 600 g red enchilada sauce about 2 1/2 cups; choose preferred heat level
- 240 g cooked black beans drained and rinsed if canned
- 170 g shredded Monterey Jack cheese about 1 1/2 cups
- 100 g onion finely diced
- 1 tablespoon olive oil 14 g
- 1 teaspoon ground cumin
Equipment
- 9-by-13-inch baking dish
- Skillet
- Instant-read thermometer
- Wide serving spatula
- Foil
Instructions
Layer and bake
- Heat the oven to 375°F (190°C). Lightly oil the baking dish using a little of the measured oil.
- Heat the remaining oil in a skillet over medium heat. Cook the onion for 5–7 minutes until softened, stirring. Add the cumin and stir for 30 seconds, then remove from heat.
- Mix the chicken, beans, cooked onion and 250 g of the sauce. Spread 100 g sauce over the bottom of the baking dish.
- Arrange 4 tortillas over the sauce, tearing to cover gaps. Add half the chicken mixture and one third of the cheese. Repeat with 4 tortillas, the remaining filling and another third of the cheese.
- Add the last 4 tortillas. Spread the remaining 250 g sauce across the top, reaching the corners, then scatter on the remaining cheese.
- Cover loosely with foil and bake for 20 minutes. Uncover and bake 10–15 minutes more, until bubbling and the center reaches 165°F (74°C). If the top browns too fast, cover loosely and continue until the center is hot.
- Rest for 10 minutes, then divide into 8 servings. Optional fresh toppings are not included in the nutrition estimate.
Nutrition
Calories: 344kcalCarbohydrates: 32gProtein: 28gFat: 11gSaturated Fat: 4.5gFiber: 4g
Video
Notes
Nutrition is estimated per one-eighth of the pan from measured cooked chicken, corn tortillas, drained beans, sauce, cheese, onion and oil. Representative USDA ingredient values and Sargento Monterey Jack and Old El Paso sauce labels provide the basis. Brands, draining and toppings change the result. Optional toppings are excluded. Contains milk; check sauce and tortillas for additional allergens.
Instructional video credit: How Do You Cook – Back To Basics, Chicken Enchilada Casserole. The demonstration uses green sauce, sour cream and more cheese; this version uses red sauce and black beans with no sour cream. Follow this card’s amounts and center-temperature cue.
Refrigerate within 2 hours (1 hour above 90°F/32°C), at 40°F/4°C or below. Use within 3 days and reheat to 165°F/74°C. Keep cold toppings separate.