Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 cups enchilada sauce (mild or spicy)
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups shredded Monterey Jack cheese, divided
- 12 small corn tortillas, lightly toasted
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro, avocado, and sour cream for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- In a large bowl, mix chicken, 1 cup enchilada sauce, black beans, 1 tsp cumin, garlic powder, salt, and pepper.
- Spread 1/2 cup sauce in the bottom of the dish. Layer 4 tortillas, then half the chicken mixture, 1 cup cheese, and repeat. Finish with remaining tortillas, remaining sauce, and remaining cheese.
- Bake uncovered for 20–25 minutes, until bubbly and golden.
- Let rest 5 minutes. Garnish with cilantro, avocado, and sour cream before serving.
Notes
- To save time, use rotisserie chicken.
- For gluten-free, ensure all ingredients (especially enchilada sauce) are certified GF.
- Can be assembled ahead and refrigerated for up to 24 hours—add 5–10 minutes to bake time if cold.
- Firm white cheese like queso fresco works well as a topping instead of sour cream for a dairy-forward finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican-American
- Diet: High-Protein
Nutrition
- Serving Size: 1 cube
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg
