From craving to table
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a bowl, combine shredded chicken, cumin, chili powder, salt, and pepper.
- 3
Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- 4
Layer 3 corn tortillas over the sauce, then add half of the chicken mixture, half of the black beans, half of the corn, and one-third of the cheese.
- 5
Repeat the layers: tortillas, remaining chicken mixture, remaining beans, remaining corn, and another third of the cheese.
- 6
Top with the last 3 tortillas, remaining enchilada sauce, and the remaining cheese.
- 7
Cover the dish with foil and bake for 25 minutes.
- 8
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- 9
Let the casserole cool for 5 minutes before serving. Garnish with fresh cilantro.