Follow these steps for perfect results
chicken breasts
BBQ and shredded
enchilada sauce
red
cream cheese
mozzarella cheese
shredded
garlic
roasted
onion
chopped and sauteed
black pepper
black beans
drained
corn
drained
olives
drained
corn tortillas
(6-inch)
tortilla chips
crushed
cheddar cheese
shredded
Preheat oven to 350°F (175°C).
Heat enchilada sauce in a large frying pan.
Add cream cheese and mozzarella cheese to the enchilada sauce.
Let the cheeses melt and stir to combine.
Toss the shredded chicken into the cheese and enchilada sauce mixture.
Season the mixture with black pepper.
Add the sauteed onions, black beans, corn, and olives to the chicken mixture.
In a non-stick baking dish, layer corn tortillas on the bottom.
Ladle the sauce mixture over the tortillas until covered.
Continue layering tortillas and sauce until all of the sauce is used.
Crunch tortilla chips on top layer of the casserole.
Sprinkle shredded cheddar cheese over the tortilla chips.
Bake the casserole for 30 to 45 minutes, or until bubbly and golden brown.
Let cool for a few minutes before serving.
Garnish with cilantro, salsa, or sour cream, if desired.
Expert advice for the best results
Add a layer of refried beans for extra flavor and texture.
Use different types of cheese for a unique flavor profile.
Adjust the amount of spice to your liking by adding more or less chili powder or cumin.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm, garnished with fresh cilantro and a dollop of sour cream.
Serve with a side of rice and beans.
Garnish with avocado slices.
Pairs well with the spice and savory flavors.
Complements the dish's richness.
Discover the story behind this recipe
Comfort food often served at family gatherings.
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