Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray. In a
large bowl, combine the chicken (store-bought rotisserie chicken works
great), salsa, black beans, corn, cumin, and chili powder. Stir until
evenly mixed.
Tear 3 tortillas into pieces and layer them on the bottom of the pan.
Place half of the chicken mixture on top of the tortillas and evenly
spread to cover them. Top with about 1/2 to 2/3 cup shredded cheese,
evenly spread across the chicken mixture. Pour about 1/3 of the
enchilada sauce evenly over the cheese.
Repeat layers of tortillas, chicken mixture, cheese, and enchilada
sauce, and then top with one last layer of tortillas. Evenly spread
the remaining enchilada sauce over tortillas.
In a small bowl, combine sour cream and soup; mix well. Evenly spread
over top tortilla layer, then sprinkle with remaining cheese. Cover
with foil and bake at 350 for 30 minutes covered. Remove foil and bake
another 5-10 minutes or until heated through.
Originally Submitted
9/1/2013
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