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Red Chile Chicken Enchilada Casserole
Rachel Kim

Red Chile Chicken Enchilada Casserole

Layering torn tortillas is faster than rolling individual enchiladas and gives every serving the same amount of sauce. Rotisserie chicken keeps the casserole within forty minutes without sacrificing the browned cheese lid. Total time: 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 cups shredded fully cooked rotisserie chicken
  • 12 corn tortillas torn into quarters
  • 2 cups red enchilada sauce
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn thawed
  • 2 1/2 cups shredded Monterey Jack cheese divided
  • 1/2 cup sliced black olives

Method
 

  1. Heat the oven to 425°F and spread 1/2 cup enchilada sauce in a 9-by-13-inch baking dish.
  2. Layer half the tortillas, fully cooked chicken, black beans, corn, remaining sauce and 1 cup cheese in the dish.
  3. Repeat the layers, finish with the remaining cheese and scatter the olives evenly over the top.
  4. Bake for 18 to 22 minutes, until the center reaches 165°F and the sauce bubbles at the edges.
  5. Rest the casserole for 5 minutes before cutting it into six squares.