Easy Chicken Enchilada Casserole

Ingredients

• 3 cups cooked and shredded chicken (1 pound)
• 20 ounces red enchilada sauce (divided)
• 8 ounces Mexican cheese blend (divided)
• 8 ounces chopped green chiles
• 1 cup black beans (drained & rinsed)
• 1 cup sour cream
• 1 cup corn
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp Kosher salt
• 1/4 tsp red pepper flakes
• 1/8 tsp chipotle chili powder
• 6 medium flour tortilla shells
• 1 cup chopped cherry tomatoes
• 1/4 cup chopped cilantro

Instructions

1. 1

   Preheat the oven to 400° F.

2. 2

   In a bowl, add the chicken, 15 ounces of enchilada sauce (1 ½ cans), half of the cheese, green chiles, beans, sour cream, corn, and seasonings. Mix until combined. Set aside.

3. 3

   Add the remainder of the enchilada sauce to the bottom of a 9x13 baking dish.

4. 4

   Add 3 shells to the baking dish.

5. 5

   Top the shells with half of the meat mixture.

6. 6

   Repeat with three more shells and the remaining meat mixture.

7. 7

   Sprinkle the remainder of the cheese on top.

8. 8

   Bake for 18 minutes.

9. 9

   Broil on high or 500° F for 2-3 minutes.

10. 10

    Sprinkle the tomatoes and cilantro on top.