Using a store-bought rotisserie chicken keeps the preparation time short for busy evenings. You can assemble the layers in about 15 minutes, and it bakes until hot and melted in another 20 minutes.
Why this works
- Cutting the corn tortillas into squares makes them easier to layer evenly and easier to slice when serving.
- Mixing the chicken directly with the beans, corn, and spices ensures every bite has a balanced flavor.
- Reserving a portion of the enchilada sauce for the bottom and top layers prevents the tortillas from drying out in the oven.
Ingredients you'll need
- Rotisserie chicken: Pulling the meat from a cooked chicken saves time. You can also use three cups of plain cooked chicken breast or thighs.
- Enchilada sauce: A 19-ounce can of mild red enchilada sauce works well. You can use a spicy version if you prefer more heat.
- Corn tortillas: Yellow or white corn tortillas hold up better than flour tortillas when baked with the sauce.
- Diced tomatoes with green chiles: Do not drain the can, as the juices add flavor to the filling.
- Cheese: A pre-shredded Mexican blend saves prep time, but you can shred your own cheddar and Monterey Jack.
Exact quantities are in the recipe card below.
How to make it
Step 1: Prepare the filling
Start by shredding your cooked chicken into bite-sized pieces. In a large bowl, combine the chicken, rinsed black beans, corn, diced onion, canned tomatoes, green chiles, and seasonings. Stir in most of the enchilada sauce until the mixture is well combined.
Step 2: Layer the casserole
Spread a thin layer of sauce on the bottom of a greased baking dish. Build the casserole by alternating layers of cut corn tortillas, the chicken and bean filling, and a handful of shredded cheese. Finish with a final layer of tortillas, the last bit of sauce, and the remaining cheese.
Step 3: Bake and serve
Transfer the dish to the oven and bake until the cheese is completely melted and the edges are bubbling. Let the casserole rest for a few minutes before slicing. Top with chopped green onions before serving.
Serve it with
Serve this casserole with a simple green salad or a side of steamed rice.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze individual portions in freezer-safe containers for up to 3 months. Reheat in the microwave or in a 350°F (175°C) oven until the internal temperature reaches 165°F (74°C).
FAQ
Can I use flour tortillas instead of corn?
Corn tortillas are recommended because they hold their texture when baked in sauce. Flour tortillas tend to become overly soft and gummy.
Can I make this casserole ahead of time?
You can assemble the casserole, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking straight from the refrigerator.
What else can I add to the filling?
You can stir in diced bell peppers, sliced black olives, or swap the black beans for pinto beans depending on what you have in your pantry.
