Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 to 3 cups enchilada sauce
- 10 to 12 corn tortillas
- 2 to 3 cups shredded Monterey Jack, Cheddar, or Mexican cheese blend
- 1 cup black beans, optional
- 1 cup corn, optional
- 1 small can diced green chiles, optional
- Jalapeños, optional
- Cilantro, for serving
- Sour cream, for serving
- Avocado or guacamole, for serving
Instructions
- Preheat the oven to 375°F.
- Lightly grease a 9 × 13-inch baking dish.
- Spread a thin layer of enchilada sauce over the bottom.
- Add a layer of tortillas.
- Spread shredded chicken over the tortillas.
- Add enchilada sauce and cheese.
- Add optional beans, corn, or green chiles.
- Repeat the layers.
- Finish with enchilada sauce and plenty of cheese.
- Cover and bake for approximately 20 minutes.
- Remove the foil and bake for another 10 to 15 minutes.
- Rest for 5 to 10 minutes.
- Add your favorite toppings and serve.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg