Ingredients
Scale
- 3 cups cooked shredded chicken (rotisserie or pre-cooked)
- 8–10 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 packet taco seasoning
- 1 1/2 cups salsa or enchilada sauce
- 1 cup black beans (optional)
- 1 cup corn kernels (optional)
- 1/4 cup chopped green chiles or jalapeños (optional)
- 1/4 cup sour cream or cream cheese (optional for creaminess)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Shred chicken and season with taco seasoning.
- Spread a thin layer of salsa or sauce on the bottom of the baking dish.
- Layer tortillas (tear to fit if needed), seasoned chicken, black beans or corn (if using), cheese, and spoonfuls of salsa.
- Repeat layers 2 to 3 times, finishing with a generous cheese topping.
- Bake uncovered for 25-30 minutes until cheese is bubbly and golden. Cover with foil if browning too fast.
- Let rest for 5-10 minutes before slicing and serving.
Notes
For best texture, use just enough sauce (about 1/4 cup per layer). Strain salsa if it’s watery. Prep ahead and refrigerate unbaked for up to 24 hours. Great with toppings like sour cream, tomatoes, jalapeños, or crushed tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg