Tex-Mex Chicken Enchilada Bake with Black Beans & Corn
This Tex-Mex Chicken Enchilada Bake is a vibrant, cheesy, and flavorful casserole perfect for easy weeknight dinners or gatherings.
Servings: 6 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 can black beans drained and rinsed
- 1 cup corn frozen or canned
- 1 cup enchilada sauce
- 8 small flour tortillas
- 2 cups shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large mixing bowl, combine the cooked shredded chicken, drained black beans, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix thoroughly to distribute spices evenly.
- Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish. Place two flour tortillas flat on top of the sauce.
- Spread about one-third of the chicken and bean mixture evenly over the tortillas. Drizzle some enchilada sauce over the filling, then sprinkle a generous handful of shredded cheddar cheese.
- Repeat layering tortillas, filling, sauce, and cheese two more times, finishing with a final layer of cheese on top.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is bubbly and slightly browned.
- Let the bake cool for about 5 minutes. Sprinkle fresh chopped cilantro over the top. Serve warm.
Equipment
- Baking Dish
- Mixing Bowl
- Measuring Spoons
- Sharp Knife
- Aluminum Foil
Notes
- Warm tortillas slightly before layering to prevent tearing.
- For extra spice, add diced jalapeños or hot sauce to the filling.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze the assembled bake for up to 3 months; thaw overnight before baking.
- Substitute cheddar cheese with a plant-based alternative for a dairy-free version.