Ingredients:

  • 2 cups cooked chicken, shredded (about 450g)
  • 2 cups enchilada sauce (480ml)
  • 1 can black beans, drained and rinsed (15 oz/425g)
  • 1 cup corn (150g)
  • 3 cups tortilla chips, crushed (about 200g)
  • 2 cups shredded cheese (200g)
  • 1 teaspoon ground cumin (5g)
  • 1 teaspoon chili powder (5g)
  • ½ teaspoon salt (3g)
  • ½ teaspoon pepper (2g)
  • 1 avocado, diced
  • ¼ cup fresh cilantro, chopped (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Mix well to incorporate all ingredients.
  3. Place half of the crushed tortilla chips in the bottom of the baking dish. Spread half of the chicken mixture over the chips. Sprinkle half of the cheese on top. Repeat layers, finishing with the remaining cheese on top.
  4. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  5. Remove from the oven, let cool for a few minutes, then top with diced avocado and chopped cilantro before serving.