Lazy Chicken Enchilada Casserole is such an easy dinner recipe, just a few simple ingredients and dinner is ready in no time!
- 2 cups cooked, shredded or diced chicken
- 8 corn tortillas cut into 1 to 2 inch pieces
- 1 1/2 cups corn kernels (canned, frozen, or grilled corn cut off the cob)
- 1 15 ounce can black beans drained and rinsed
- 1 4 ounce can green chiles
- kosher salt, pepper
- 3 cups shredded cheese of choice (I used Mexican blend)
- 2 10 ounce cans green chile enchilada sauce
- 3/4 cup sour cream
- Optional toppings: more sour cream, hot sauce, sliced jalapeno, tortilla or corn chips
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Put the chicken, tortilla pieces, corn, black beans, some or all of the green chiles (depending on spice preference), kosher salt, pepper, and half of the cheese in a greased 9x13 casserole dish. Toss together until combined, I had the best luck just using my hands.
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Put the enchilada sauce and sour cream in a bowl. Stir until combined and pour evenly over the casserole, use a small spoon to mix the sauce in until combined. Bake in a 375 degree oven for 30 minutes.
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Add the remaining cheese over top and bake another 12 to 15 minutes. Serve with toppings like more sour cream, hot sauce, jalapenos, and/or tortilla or corn chips.