Ingredients:

  • 2 cups cooked chicken, shredded (about 450g)
  • 8 small flour tortillas (about 200g)
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 can (10 oz / 280g) enchilada sauce
  • 1 cup corn kernels (about 150g, fresh or frozen)
  • 1 cup salsa
  • 2 cups shredded cheese (cheddar or Mexican blend) (about 200g)
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)
  • Sliced jalapeños (optional)
  • Sour cream (optional)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, combine shredded chicken, black beans, corn, salsa, spices, and half of the cheese.
  3. Spread a thin layer of enchilada sauce on the bottom of the baking dish. Place 2 tortillas on top. Spoon half of the chicken mixture on top. Repeat the layering process for a total of three layers.
  4. Finish the last layer with remaining tortillas followed by enchilada sauce and top with the remaining cheese.
  5. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until cheese is bubbly and golden.
  6. Let sit for 5 minutes before garnishing and serving.