Cheesy casserole with chicken, sweet corn, tomatoes, and enchilada sauce baked to golden perfection.
# Components:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Vegetables
02 - 1½ cups corn kernels (fresh, frozen, or drained canned)
03 - 1½ cups cherry tomatoes, halved (or 1 can diced tomatoes, drained)
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 jalapeño, seeded and finely diced (optional)
07 - ½ cup fresh cilantro, chopped
→ Sauces
08 - 2 cups red enchilada sauce
→ Dairy
09 - 2 cups shredded Mexican-blend cheese
10 - ½ cup sour cream (for serving)
→ Other
11 - 8 small corn tortillas (or flour tortillas)
12 - 1 tablespoon olive oil
13 - 1 teaspoon ground cumin
14 - ½ teaspoon smoked paprika
15 - ½ teaspoon salt
16 - ½ teaspoon black pepper
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion until softened, about 3 to 4 minutes. Add garlic, jalapeño if using, cumin, smoked paprika, salt, and black pepper; cook for 1 minute.
03 - Stir in corn, cherry tomatoes, and shredded chicken. Cook for an additional 3 to 4 minutes until heated through. Remove from heat and stir in half of the chopped cilantro.
04 - Spread ¼ cup enchilada sauce evenly on the bottom of the baking dish. Arrange 4 tortillas over the sauce, tearing if needed to cover the base.
05 - Spread half of the chicken and vegetable mixture over the tortillas. Drizzle with ¾ cup enchilada sauce and sprinkle with 1 cup shredded cheese.
06 - Add the remaining 4 tortillas, then top with the remaining chicken mixture. Drizzle with another ¾ cup of enchilada sauce and sprinkle with the last 1 cup of cheese.
07 - Cover the dish with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10 minutes until the cheese is bubbly and golden.
08 - Let rest for 5 minutes. Serve garnished with sour cream and the remaining cilantro.
