Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups cooked shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 can black beans 15 ounces, drained and rinsed
- 2 cups red enchilada sauce divided
- 12 small corn tortillas cut into quarters
- 3 cups shredded Mexican cheese blend
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until softened, about 3-5 minutes.
- Add the shredded chicken, cumin, chili powder, salt, and pepper to the skillet, stirring to combine.
- Stir in the black beans and 1 cup of enchilada sauce, and remove from heat.
- Spread a thin layer of the remaining enchilada sauce on the bottom of the prepared baking dish.
- Layer ⅓ of the tortilla pieces over the sauce, followed by ⅓ of the chicken and bean mixture, and ⅓ of the cheese.
- Repeat the layers two more times, ending with a layer of cheese on top.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.