Build Chicken Enchilada Casserole Step by Step

• Step 1: Sauté the Aromatics - In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
• Step 2: Mix the Chicken and Spices - In a mixing bowl, combine the cooked shredded chicken, ground cumin, chili powder, and season with salt and pepper to taste. Add the drained black beans and half of the red enchilada sauce to the mixture. Stir until everything is well combined.
• Step 3: Layer the Casserole - Preheat your oven to 350°F (175°C). In a greased casserole dish, start layering by placing a layer of the tortilla quarters at the bottom. Spread half of the chicken mixture over the tortillas, followed by a sprinkle of shredded cheese and a drizzle of more enchilada sauce.
• Step 4: Repeat the Layers - Repeat the layering process: tortillas, the remaining chicken mixture, more cheese, and more sauce. Finish with a final layer of tortillas, topped with the remaining enchilada sauce and the last of the cheese.
• Step 5: Bake - Cover the casserole dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
• Step 6: Serve and Enjoy - Allow the casserole to cool for a few minutes before slicing. Serve warm, garnished with your favorite toppings such as cilantro, avocado, or sour cream.