Ingredients
Enchilada Seasoning:
- 3/4 t chili powder
- 3/4 t smoked paprika
- 1/2 t Kosher salt
- 1/2 t granulated sugar
- 1/2 t cumin
- 1/2 t garlic powder
- 1/4 t oregano
- 1/4 t coriander
- 1/8 t cayenne pepper
- 1/4 t black pepper, freshly ground
- 1/4 t chipotle chili powder
Chicken Mixture:
- Enchilada seasoning listed above (about 1-1/2 T)
- 1.5 lb chicken breast, cooked and shredded (about 4 cups )
- 1- 15 oz can black beans drained and rinsed
- 1- 14.5 oz can diced tomatoes
- 1- 10 oz bag frozen corn- cooked and cooled
- 2 T finely diced jalapeno
Other Layers:
- 3 c crushed tortilla chips divided in half
- 2 c shredded Mexican cheese blend, divided in half
Garnishes:
- cilantro
- avocado, diced
- diced tomatoes
- sour cream
- red onion
- lime wedges
Instructions
- Shred the cooked chicken. It should be about 4 cups.
Ennchilada Seasoning:
- Mix the seasoning ingredients together.
Chicken Mixture:
- Sprinkle the seasoning on the shredded chicken and toss to coat.
- Add the drained/rinsed black beans, diced tomatoes, corn and diced jalapeno. Toss to uniformly mix the ingredients.
Layers:
- Layer 1: Layer 1-1/2 cups of the crushed tortillas on the bottom of the 13" x 9" x 2" pan brushed with oil or sprayed with non-stick spray.
- Layer 2: Layer half of the chicken/veggie mixture over the chips.
- Layer3: Layer half of the cheese over the chicken/veggie layer.
- Repeat layers 1-3 with remaining halved ingredients.
- Bake for 35 minutes or until temperature is around 150 °F. (Chicken is pre -cooked.) The depth of your dish may determine length of time. My dish was 7" x x 11" and thicker in depth so it took a little longer than expected(around 45 mins).
Garnishes:
- Enjoy whatever toppings you prefer with a squeeze of lime!