Ingredients
Casserole
- 12 6-inch corn tortillas about 300 g, torn to fit as needed
- 3 cups fully cooked shredded chicken 420 g; cooking raw chicken is not included in the timing
- 2 10-oz cans red enchilada sauce 567 g total, divided
- 1 15-oz can black beans rinsed and drained, about 240 g drained
- 2 cups shredded Monterey Jack 226 g, divided
- 1 cup frozen corn 150 g, thawed and drained
- 1 tsp ground cumin
Finishing
- 1/4 cup sour cream 60 g
- 1/4 cup thinly sliced scallions 25 g
Equipment
- 9 x 13-inch baking dish (23 x 33 cm)
- Foil
- large mixing bowl and spoon
- Strainer and can opener
- Board and knife
- Measuring cups and spoons
- Oven mitts
- Instant-read food thermometer
Instructions
Prepare and layer
- Rinse the scallions under running water, pat dry and slice thinly.
- Heat the oven to 375°F (190°C) with a rack in the middle. Set out a 9 x 13-inch (23 x 33 cm) baking dish. Rinse and drain the beans thoroughly; thaw and drain the corn.
- In a large bowl, mix the fully cooked chicken, beans, corn, cumin and one 10-oz can of enchilada sauce.
- From the second can, spread 1/2 cup sauce across the baking dish base. Arrange 4 tortillas over it, tearing and overlapping to fit. Add half the chicken mixture and 1/2 cup cheese. Repeat with 4 tortillas, the rest of the filling and 1/2 cup cheese. Top with the remaining 4 tortillas, all the remaining sauce from the second can and the remaining 1 cup cheese. Coat exposed tortilla edges with sauce.
Bake and serve
- Cover the dish with foil and bake for 25 minutes. Uncover and bake for about 15 minutes more, until the sauce bubbles and a thermometer in the center reads 165°F (74°C). Extend the baking time if needed; melted cheese alone does not establish that the center is hot enough.
- Rest for 10 minutes. Add the sour cream and prepared scallions, divide into 6 servings and serve.
Video
Notes
Video credit: Foods101withDeronda demonstrates a related red chicken enchilada casserole. Her version includes different chiles and spices; follow this recipe’s measured black bean and corn filling.
Contains milk; check sauce and tortilla labels for other allergens. Refrigerate in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C). If the cooked chicken was already stored, keep its original storage deadline rather than starting a new clock.