Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 cups cooked shredded chicken (rotisserie preferred)
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
1 can (10 oz) red enchilada sauce
1 can (14.5 oz) diced tomatoes with green chilies
8 small corn tortillas, cut into strips
2 cups shredded Mexican blend cheese
½ cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro
Juice of ½ lime
Instructions
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Heat olive oil in a large oven-safe pot over medium heat.
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Add diced onion and sauté until soft and lightly golden, about 4–5 minutes.
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Stir in garlic and cook until fragrant, about 30 seconds.
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Add shredded chicken, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir until evenly coated and aromatic.
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Mix in black beans, corn, enchilada sauce, and diced tomatoes. Simmer 5 minutes until slightly thickened.
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Fold in half of the tortilla strips, pressing gently into the sauce.
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Sprinkle 1½ cups of shredded cheese evenly over the mixture.
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Add remaining tortilla strips and top with the remaining cheese.
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Cover and cook on low heat for 10 minutes until cheese is melted and the One-Pot Chicken Tortilla Casserole is bubbling and thickened.
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Optional: Broil 2–3 minutes until golden brown on top.
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Finish with lime juice and fresh cilantro before serving
Notes
For best results, use freshly shredded cheese for smooth melting.
Allow the One-Pot Chicken Tortilla Casserole to rest 5 minutes before serving to help it set.
To increase spice, add diced jalapeños or chipotle in adobo sauce.
This One-Pot Chicken Tortilla Casserole thickens naturally as it cools.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot / Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free