Ingredients:

  • 4 cups (500g) shredded cooked chicken breast
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) onion powder
  • 28 oz (794g) red enchilada sauce
  • 1 cup (240g) full-fat sour cream
  • 14 corn tortillas, halved
  • 15 oz (425g) black beans, rinsed and drained
  • 1 cup (150g) frozen corn kernels
  • 2 cups (225g) shredded Monterey Jack cheese
  • 1 cup (115g) shredded sharp Cheddar cheese
  • 1 avocado, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 red onion, finely diced

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the red enchilada sauce and sour cream until smooth and fully emulsified.
  3. In a separate bowl, toss the shredded chicken with ground cumin, smoked paprika, and onion powder until evenly coated.
  4. Spread 1/2 cup of the sauce mixture onto the bottom of the prepared baking dish. Top with a layer of corn tortillas, overlapping slightly.
  5. Layer half of the seasoned chicken, half of the black beans, and half of the corn over the tortillas. Pour 1 cup of sauce over the layer and sprinkle with 1 cup of the combined cheeses.
  6. Repeat the layers: tortillas, remaining chicken, beans, and corn. Top with another layer of tortillas, the remaining sauce, and the rest of the cheese.
  7. Bake for 30 minutes until the cheese is bubbling and golden brown. Let rest for 10 minutes before slicing to ensure structural integrity.
  8. Garnish with fresh cilantro, sliced avocado, and diced red onion before serving.