Today’s ooey, gooey, cheesy and delicious recipe comes from Becca H of It’s Yummilicious

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Yields: 6 Servings


• 1 Tablespoon canola or vegetable oil
• 1 small white or yellow onion, diced
• 1 clove garlic, minced
• 2 cans (13 oz each) white meat chicken breast, drained
• 1/2 packet taco seasoning
• 2 Tablespoons water
• 1 small can diced green chiles
• 1 cup (1/2 can) canned black beans, rinsed
• 1/2 cup corn niblets (frozen or canned)
• 1 jar black bean & corn salsa (I used Newman’s Own)
• 9 corn tortillas, taco size
• 1 can red enchilada sauce (I used Old El Paso)
• 1 cup shredded Mexican blend cheese (I used Sargento)
• 1/8 cup chopped cilantro (optional), for garnish
• sour cream (optional), for garnish


1. Heat oven to 400 degrees F.

2. Heat oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally until translucent. Add garlic and continue cooking about 1 more minute, being careful not to burn the garlic.

3. Add the cooked chicken, taco seasoning, and water to the pan and use a fork to shred the chicken.

4. Add the chiles, black beans, corn, and salsa and stir to combine. Simmer on medium heat for 5 minutes, or until heated through. Turn to low and keep warm.

5. Place 1/4 cup enchilada sauce into the bottom of a 9 x 13 inch casserole dish. Use a spatula to spread the sauce so that it covers the bottom of the dish.

6. Place 3 tortillas on top of the sauce. Spread one half of the chicken mixture on top of the tortillas and top with 1/3 cup of the shredded cheese. Place 3 more tortillas on top of the cheese and then add another 1/4 cup of enchilada sauce, the other half of the chicken mixture, and another 1/3 cup of cheese. Top with 3 more tortillas, the remaining enchilada sauce, and the remaining cheese.

7. Cover the casserole with aluminum foil and bake at 400 degrees for 20-25 minutes, or until cheese is melted and bubbly. Remove from oven and let the casserole rest for 5-7 minutes to help make it easier to cut and serve.

8. Top with more salsa, sour cream, cilantro, or any of your other favorite taco toppings, if desired.


You can also find the original post here.