Ingredients:

  • 1.5 lbs (680g) cooked, shredded chicken
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, chopped (about 1 cup / 150g)
  • 1 bell pepper (any color), chopped (about 1 cup / 150g)
  • 1 clove garlic, minced
  • 1 (15-ounce / 425g) can black beans, rinsed and drained
  • 1 (15-ounce / 425g) can corn, drained
  • 1 (10-ounce / 283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 packet (1.25 ounces / 35g) taco seasoning
  • ½ cup (120ml) chicken broth
  • 10-12 (6-inch) corn tortillas
  • 2 cups (226g) shredded cheddar cheese, divided
  • 1 cup (113g) shredded Monterey Jack cheese, divided

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in black beans, corn, diced tomatoes and green chilies, taco seasoning, and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in shredded chicken.
  4. Spread a thin layer of the chicken mixture in the bottom of the baking dish. Arrange 3-4 tortillas over the chicken mixture, overlapping as needed.
  5. Sprinkle with 1/3 of the cheddar and 1/3 of the Monterey Jack cheese.
  6. Repeat layers (chicken mixture, tortillas, cheese) two more times, ending with a layer of cheese on top.
  7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
  8. Let stand for 5-10 minutes before cutting and serving. Garnish with fresh cilantro and serve with sour cream.