A delicious and easy-to-make casserole that combines the flavors of enchiladas in a convenient baked dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for your casserole.
In a saucepan, combine the shredded chicken, black beans, chili beans, and enchilada sauce. Heat over medium heat until warmed through.
Stir occasionally to prevent sticking and ensure even heating.
Cut the tortillas into quarters to make layering easier.
Cutting the tortillas into smaller pieces helps them fit better in the dish.
Spread a small amount of the chicken mixture on the bottom of a greased 9x13 baking dish.
This prevents the tortillas from sticking to the bottom of the dish.
Layer half of the tortilla pieces over the chicken mixture, followed by half of the remaining chicken mixture and 1 cup of shredded cheese.
Press the layers gently to ensure even distribution.
Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
Ensure the top layer is cheese for a golden, bubbly finish.
Bake in the preheated oven for 30 minutes or until the cheese is melted and bubbly.
Check halfway through to ensure even baking.
Remove from the oven and let it cool for 5 minutes. Top with shredded lettuce and diced tomato before serving.
Letting it cool slightly makes it easier to serve and enhances the flavors.
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