Ingredients
- 2 cups shredded rotisserie chicken
- 8 corn tortillas, cut into quarters
- 2 cups red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1/2 cup sliced black olives
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, sliced (optional for heat)
- Salt and pepper to taste
Feel free to substitute cheddar with your favorite cheese blend or add more veggies like bell peppers or onions for extra nutrition. This flexibility is what makes cooking an act of creativity and care!
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with oil or cooking spray.
- In a large mixing bowl, combine the shredded rotisserie chicken, black beans, corn, and 1 cup of the enchilada sauce. Season with salt and pepper to taste.
- Layer half of the quartered tortillas at the bottom of the prepared baking dish. Spread half of the chicken mixture over the tortillas.
- Pour 1/2 cup of enchilada sauce over the chicken layer, then sprinkle with half of the cheddar and Monterey Jack cheeses.
- Repeat the layers with the remaining tortillas, chicken mixture, enchilada sauce, and cheeses.
- Top with sliced black olives and jalapeño slices if using. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Remember, patience is key—let it cool slightly before serving to allow the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International