2cans (13 oz each)white meat chicken breastdrained
1/2packet taco seasoning
1small can diced green chiles
1cup (1/2 can)canned black beansrinsed
1/2cupcorn niblets(frozen or canned)
1jarblack bean & corn salsa
9corn tortillastaco size
1(12 oz) can red enchilada sauce
8ouncesshredded Mexican blend cheese
1/8cupchopped cilantro (optional)for garnish
sour cream (optional)for garnish
Heat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally until translucent. Add garlic and continue cooking about 1 more minute, being careful not to burn the garlic.
Add the cooked chicken, taco seasoning, and water to the pan and use a fork to shred the chicken.
Add the chiles, black beans, corn, and salsa and stir to combine. Simmer on medium heat for 5 minutes, or until heated through. Turn to low and keep warm.
Place 1/4 cup enchilada sauce into the bottom of a 9 x 13 inch casserole dish. Use a spatula to spread the sauce so that it covers the bottom of the dish.
Place 3 tortillas on top of the sauce. Spread one half of the chicken mixture on top of the tortillas and top with 1/3 cup of the shredded cheese. Place 3 more tortillas on top of the cheese and then add another 1/4 cup of enchilada sauce, the other half of the chicken mixture, and another 1/3 cup of cheese. Top with 3 more tortillas, the remaining enchilada sauce, and the remaining cheese.
Cover the casserole with aluminum foil and bake at 400 degrees for 20-25 minutes, or until cheese is melted and bubbly. Remove from oven and let the casserole rest for 5-7 minutes to help make it easier to cut and serve.
Top with more salsa, sour cream, cilantro, or any of your other favorite taco toppings, if desired.
This recipe for Chicken Enchilada Casserole was created by ItsYummi.com. https://www.itsyummi.com/cheesy-chicken-enchilada-casserole/ is copyrighted and may not be used without prior consent in writing from the owner.