Mexican Chicken Tortilla Bake

• 12 corn tortillas
• 2 cups cooked shredded chicken
• 1 cup frozen corn, thawed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can enchilada sauce
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt to taste
• 1/2 cup chopped fresh cilantro
• Optional: sour cream and salsa for serving

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix chicken, corn, black beans, onion, bell pepper, garlic, cumin, chili powder, and salt.
3. 3 Lightly grease a 9x13 inch baking dish. Layer 4 tortillas at the bottom.
4. 4 Spread a third of the chicken mixture over the tortillas, then drizzle with some enchilada sauce and sprinkle with cheese.
5. 5 Repeat layers twice more, ending with a layer of tortillas on top.
6. 6 Pour remaining enchilada sauce over the top layer of tortillas and sprinkle with the remaining cheese.
7. 7 Bake for 30 minutes until bubbly and cheese is melted.
8. 8 Let stand 10 minutes before serving, garnish with cilantro.

Nutrition

Tips

• Use rotisserie chicken for a quick prep.
• For a vegan version, substitute chicken with additional beans and use vegan cheese.
• Make ahead and refrigerate before baking; just add 10 minutes to the cook time.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a dollop of sour cream and a spoonful of salsa.
• Pair with a fresh avocado salad or a side of Mexican rice.

FAQ