Creamy Corn Tortilla Bake
Indulge in the comforting flavors of this Creamy Corn Tortilla Bake, a layered Mexican-inspired casserole that's equal parts creamy, zesty, and satisfying. Perfect for weeknight dinners or family gatherings, this easy-to-make dish combines tender shredded chicken, black beans, corn, and diced green chilies for a protein-packed filling. A luscious blend of sour cream, cream cheese, and enchilada sauce ties the layers together, while melted Mexican blend cheese provides the ultimate gooey topping. With a harmonious balance of spices like cumin and chili powder, this bake is rich in flavor yet simple to prepare in just under an hour. Serve it warm, garnished with fresh cilantro, for a crowd-pleasing meal that celebrates the essence of Tex-Mex comfort food.
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 2 cups shredded chicken (cooked)
- 1 cup frozen corn kernels
- 1 can black beans (rinsed and drained)
- 2 cups red enchilada sauce
- 1 cup sour cream
- 4 ounces cream cheese (softened)
- 2 cups shredded Mexican blend cheese
- 1 can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped fresh cilantro (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick cooking spray.
In a large mixing bowl, combine the shredded chicken, frozen corn, black beans, diced green chilies, ground cumin, chili powder, salt, and black pepper. Stir until well mixed.
In a separate bowl, whisk together the sour cream, softened cream cheese, and 1 cup of the enchilada sauce until smooth and creamy.
Spread a thin layer of the sour cream mixture over the bottom of the prepared baking dish.
Place 4 corn tortillas evenly across the bottom of the dish, overlapping slightly if necessary.
Spread 1/3 of the chicken and bean mixture over the tortillas, followed by 1/3 of the remaining sour cream mixture, and a sprinkle of shredded cheese.
Repeat the layering process 2 more times with the remaining tortillas, chicken mixture, sour cream mixture, and cheese, finishing with a generous layer of cheese on top.
Pour the remaining 1 cup of enchilada sauce evenly over the top layer.
Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Let the bake rest for 5-10 minutes before slicing and serving.
Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 416 mg | 32% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 631 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
