Easy Chicken and Black Bean Enchilada Casserole

This flavorful chicken enchilada casserole has layers of corn tortillas, shredded chicken, black beans, corn, cheese and Old El Paso™ Mild Red Enchilada Sauce. With only 15 minutes of prep time, Easy Chicken and Black Bean Enchilada Casserole is an easy-to-assemble, hearty family favorite with classic Old El Paso™ flavors.

📝 Ingredients

• 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 2 1/2 cups shredded deli rotisserie chicken
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 can (15 oz) black beans, drained, rinsed
• 1 cup frozen corn
• 8 corn tortillas (6 inch), cut in half
• 2 cups shredded Mexican 4-cheese blend
• Sliced green onions
• Chopped fresh cilantro leaves
• 1 container (7 oz) Old El Paso™ Crema Mexicana

👨‍🍳 Instructions

1. 1Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. 2Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, beans and frozen corn.
3. 3Place 8 tortilla halves in bottom of baking dish on top of sauce. Spread half of the chicken mixture evenly over tops of tortilla halves; sprinkle with 1 cup of the cheese. Top with remaining tortilla halves, chicken mixture and enchilada sauce.
4. 4Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining cheese.
5. 5Bake uncovered 5 to 7 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions, cilantro and crema.