Ingredients:

  • 2 cups cooked, shredded chicken breast or rotisserie chicken
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen sweetcorn, thawed
  • 1/2 cup reserved enchilada sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano (Mexican)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter or neutral oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 3/4 cups chicken broth
  • 1/2 cup tomato purée
  • 10–12 (6-inch) corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded medium Cheddar cheese
  • 1 tablespoon vegetable oil

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Make the Sauce Base: Melt butter in a saucepan over medium heat. Whisk in the flour, chili powder, paprika, garlic powder, and cayenne (if using). Cook for 1 minute to toast the spices.
  3. Simmer the Sauce: Slowly whisk in the chicken broth until smooth. Stir in the tomato purée. Bring to a gentle simmer, stirring occasionally, until the sauce thickens slightly (about 5-7 minutes). Remove from heat, season, and reserve 1/2 cup for the filling mix; the rest is for layering.
  4. Prepare the Filling: In a mixing bowl, combine the shredded chicken, rinsed beans, corn, cumin, oregano, salt, pepper, and the reserved 1/2 cup of enchilada sauce. Mix well.
  5. Soften Tortillas: Lightly brush or quickly dip both sides of the tortillas in the vegetable oil, then warm them briefly in a dry skillet or microwave until pliable.
  6. First Layer: Spread about 1/2 cup of the main enchilada sauce thinly over the bottom of the prepared baking dish. Arrange half of the softened tortillas over the sauce, slightly overlapping.
  7. Assemble Filling and Cheese: Spread all the chicken filling evenly over the tortillas. Sprinkle generously with half of the combined Monterey Jack and Cheddar cheese.
  8. Second Layer and Topping: Top with the remaining tortillas. Pour the rest of the enchilada sauce evenly over the top layer. Sprinkle the remaining cheese over the sauce.
  9. Bake: Bake for 30–35 minutes, or until the sauce is bubbly around the edges and the cheese is beautifully golden brown.
  10. Rest and Serve: Let the bake rest for 5–10 minutes before slicing and serving.