South of the Border Chicken Bake

By lbgtdep

Active Time 15m
Total Time 55m
8 servings

There’s no need to be intimidated by this Mexican-inspired lasagna. Simply alternate layers of corn tortillas with black beans, corn, chicken, cheese and sauce. If you forget something, no worries — just add it in the next layer. For an easy vegetarian substitution, use roasted cubes of sweet potatoes instead of chicken.

Ingredients

• 3 cups (24 ounces) enchilada sauce
• 18 corn tortillas (6-inch), cut in half
• 1 1/2 cups frozen corn kernels
• 1 1/2 cups canned black beans, drained and rinsed
• 4 cups shredded plain rotisserie chicken, skin and bones discarded
• 4 cups shredded cheddar or pepper jack cheese
• 2 medium scallions, chopped
• Sour cream, for serving

Preparation

Step 1

Preheat the oven to 350 degrees F. Grease a 9 x 13-inch casserole pan.
Pour 1/2 cup enchilada sauce onto the bottom of the prepared pan. Spread around with the back of the spoon.
Arrange about a quarter of the tortilla halves on top of the sauce. Sprinkle 1/2 cup corn, 1/2 cup beans, 1 cup chicken, 1 cup cheese and 1/2 cup sauce top of the tortillas. Top with another layer of tortillas, and repeat layering with the same ingredients and tortillas 2 more times. After the last layer of tortillas is placed, top with the remaining 1 cup chicken and 1 cup enchilada sauce. Sprinkle the remaining 1 cup cheese on top.
Bake covered in the oven until hot and the cheese is melted, about 30 minutes. Uncover and bake for another 10 minutes. Sprinkle chopped scallions on top and serve with sour cream.
Tip: Rinsing canned beans can reduce their sodium by as much as 40%.