Ingredients:

  • 1 Tbsp neutral cooking oil (canola or sunflower)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz block full-fat cream cheese, softened to room temperature
  • 1 cup full-fat sour cream
  • 1/2 cup low sodium chicken broth
  • 1 1/2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 4 cups shredded cooked chicken (rotisserie works well)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can sweet corn, drained, or frozen
  • 1 (4 oz) can diced green chilies, undrained
  • 10 medium (8-inch) flour tortillas
  • 3 cups shredded Monterey Jack and Cheddar cheese blend
  • 1/4 cup chopped cilantro, for garnish (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 baking dish. Shred the cooked chicken if not already done.
  2. Heat oil in a large skillet over medium heat. Sauté the diced onion for 4–5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Reduce heat to low. Stir in the cumin, chili powder, and smoked paprika. Cook for 30 seconds to 'bloom' the spices (this deepens their flavour dramatically).
  4. Whisk in the softened cream cheese until smooth and fully melted. Remove the skillet from the heat. Whisk in the sour cream and chicken broth until the sauce is uniform and creamy. Season generously with salt and pepper.
  5. In a large bowl, combine the shredded chicken, rinsed black beans, corn, and the undrained green chilies. Reserve approximately 1 cup of the cream sauce for the top layer. Pour the remaining sauce over the chicken mixture and gently toss until everything is thoroughly coated.
  6. Spread a thin layer of sauce (about 1/4 cup) onto the bottom of the prepared baking dish. Line the bottom of the dish with 4–5 tortillas, overlapping slightly to cover the surface entirely.
  7. Spread half of the chicken and bean filling evenly over the tortillas. Sprinkle with 1 cup of the shredded cheese blend.
  8. Place another layer of 4–5 tortillas over the filling. Top with the remaining chicken filling.
  9. Pour the reserved 1 cup of sauce over the top layer of filling, ensuring it covers the mixture. Sprinkle the remaining 2 cups of cheese evenly over the top.
  10. Bake for 35–40 minutes, or until the casserole is bubbling hot throughout and the cheese is melted and lightly golden brown. Remove from the oven and let the casserole rest for 10 minutes before slicing. Garnish with fresh cilantro before serving.