Cheesy Green Chile Chicken Enchilada Bake

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (10-ounce) can diced green chiles
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (10-ounce) can enchilada sauce
• 2 cups shredded cheddar cheese
• 1 cup frozen corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 8 small tortillas
• 1/4 cup sliced green onions, for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine shredded chicken, green chiles, black beans, enchilada sauce, 1 1/2 cups cheese, corn, cumin, chili powder, garlic powder, and onion powder.
3. 3 Lightly grease a 9x13-inch baking dish.
4. 4 Layer 4 tortillas over the bottom of the dish, slightly overlapping.
5. 5 Spread half the chicken mixture over the tortillas.
6. 6 Add another layer of 4 tortillas, then top with remaining chicken mixture.
7. 7 Sprinkle the remaining 1/2 cup cheese over the top.
8. 8 Bake for 30-40 minutes, or until cheese is melted and bubbly.
9. 9 Garnish with green onions before serving.

Equipment

• 9x13-inch baking dish
• oven

Variations

• Add diced tomatoes for extra moisture and tang.
• Swap chicken for shredded beef for a different twist.

Substitutions

• If you can't find enchilada sauce, substitute with a mix of salsa and tomato sauce.
• Use flour tortillas if corn tortillas are not available.

Pairings

• Mexican rice
• Refried beans
• Fresh avocado slices

Nutrition

Tips

• Use leftover cooked chicken to save time.
• For extra flavor, sauté the corn with a bit of olive oil and spices before mixing.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven to maintain the casserole texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a side of fresh cilantro and a squeeze of lime.
• Pair with a simple green salad for a balanced meal.

FAQ