Ingredients:

  • 4 cups shredded cooked chicken breast (rotisserie recommended)
  • 8 oz block softened cream cheese (full fat)
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1 cup medium heat chunky salsa
  • 1 can (4 oz) diced green chilies (do not drain)
  • 1 can (15 oz) black beans, rinsed and thoroughly drained
  • 1 can (15 oz) sweet corn, drained (or defrosted frozen corn)
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp kosher salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • 10–12 medium (8 inch) flour tortillas
  • 2 cups shredded Cheddar/Monterey Jack cheese mix, divided
  • 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the softened cream cheese, Greek yogurt, and salsa. Mix thoroughly until the mixture is smooth and homogenous.
  3. Add the shredded chicken, black beans, corn, and canned green chilies (including the liquid) to the cream cheese mixture. Stir gently but thoroughly.
  4. Season the filling with chili powder, cumin, coriander, garlic powder, salt, and pepper. Mix well and adjust salt if needed.
  5. Lay the base layer: Line the bottom of the prepared baking dish with 4 tortillas, overlapping them slightly to cover the entire base.
  6. Spread half (about 3 cups) of the chicken filling mixture evenly over the tortilla base.
  7. Sprinkle 1 cup of the shredded cheese blend over the filling.
  8. Add the second layer: Top with another 4 tortillas, overlapping as before, then spread the remaining chicken mixture (the second half) over these tortillas.
  9. Finish the assembly: Place the final 2–4 tortillas on top, covering the filling completely, and generously sprinkle with the remaining 1 cup of cheese.
  10. Cover the baking dish tightly with aluminum foil and place in the preheated oven. Bake for 25 minutes.
  11. Remove the foil and continue baking for 10–15 minutes, or until the cheese is melted, bubbling, and the edges are golden brown.
  12. Remove the casserole from the oven and let it rest, uncovered, for 10 minutes before slicing. This allows the creamy sauce to set.
  13. Garnish with fresh chopped cilantro just before serving.