- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 cup enchilada sauce (store-bought or homemade)
- 8 corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup canned black beans, drained and rinsed
- 1/2 cup chopped green onions
- 1/2 cup sour cream (optional, for serving)
- 1/4 cup chopped cilantro (optional, for garnish)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
- In a large bowl, combine the shredded chicken, black beans, and half of the enchilada sauce. Season with salt and pepper to taste.
- Spread a thin layer of the remaining enchilada sauce at the bottom of the prepared baking dish.
- Layer half of the corn tortillas over the sauce, ensuring they cover the bottom evenly.
- Spoon half of the chicken mixture over the tortillas, followed by half of the cheddar and Monterey Jack cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, enchilada sauce, and cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Garnish with chopped green onions and cilantro before serving.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International