4cupscooked chicken breast(cooked chicken thighs work well too, or rotisserie chicken)
16white corn tortillas(or yellow although I prefer white corn)
4cupsmozzarella cheese(or other cheese blend - do not use pre-packaged shredded cheese)
14.5ozcanned black beans(my favorite brand is Gyro or use homemade black beans)
Red Enchilada Sauce
1-½cupsenchilada sauce
1cuplow sodium chicken broth
2tablespoonall purpose flour
2tablespoongrape-seed oil(or other cooking oil)
Instructions
Preheat oven to 400 degrees.
Prep Ingredients
Shred chicken or cut into cubes. Set aside.
Using a box grater, grate cheese. Set aside.
Drain black beans by discarding the liquid and reserving the beans. Set aside.
Prep Enchilada Sauce
Add cooking oil to a skillet and place over medium high heat. Add flour and whisk for a few minutes. Whisk in chicken broth then whisk in enchilada sauce and let simmer for 5 minutes.
How to Assemble
Place about ¼ cup of enchilada sauce to the bottom of the skillet or casserole dish
Add a layer of tortillas and more enchilada sauce
Add a layer of black beans and chicken
Add a layer of shredded cheese
Add a layer of tortillas
Add another layer of enchilada sauce and REPEAT layering
After 3rd layer of tortillas and another layer of enchilada sauce then top with more shredded cheese.
Place in oven to bake for 25 minutes or until cheese is bubbling
Garnish with cilantro (optional).
Serve hot and enjoy
Notes
Tips
My number 1 tip when it comes to baking casserole dishes like this is to grate the cheese yourself. It melts beautifully unlike pre-shredded cheese which has a preservative that prevents the cheese from clumping which also means that the cheese doesn't melt well.
Store bought rotisserie chicken is definitely a time-saver or plan ahead and make a double batch of baked or grilled chicken.
You can use either yellow or white corn tortillas. I've always preferred white corn over yellow corn.
Do not use corn tortillas that are labeled 'thin' I find that these do not hold up very well against the enchilada sauce. In my opinion.
No need to preheat the corn tortillas for this dish. You can use the tortillas straight from the package.