The photo shows the first three ingredients as 2 cups cooked shredded chicken, 1 can (10 oz) enchilada sauce, and 1 cup sour cream. I found a matching version of the recipe with the remaining ingredients and method.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10 oz / 283 g) enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheese — cheddar or Mexican blend
- 8 corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Chopped green onions, for garnish
Method
- Preheat the oven to 350°F / 175°C. Lightly grease a 9 × 13-inch baking dish.
- Make the filling:
In a large bowl, combine the shredded chicken, enchilada sauce, sour cream, black beans, corn, cumin, garlic powder, salt, and pepper. Mix well. - First layer:
Place 4 tortillas in the bottom of the baking dish, overlapping them slightly if necessary. - Spread half of the chicken mixture over the tortillas.
- Sprinkle half of the shredded cheese over the chicken mixture.
- Add the remaining 4 tortillas, followed by the remaining chicken mixture and the remaining cheese.
- Bake:
Cover with aluminum foil and bake for 25 minutes. - Remove the foil and continue baking for 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.
- Let it rest for 5 minutes, then garnish with chopped green onions.
Serving
Serve warm while the cheese is still melted and creamy. You can also add sliced jalapeños, cilantro, avocado, or extra sour cream.
Prep: about 15 minutes
Bake: 35–40 minutes
Serves: approximately 6–8
Matching recipe reference