Nancy’s BBQ Chicken Enchilada Casserole Recipe

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Our dear friend Nancy Dalman took a classic Southern Living recipe and made it her own. Her BBQ Chicken Enchilada Casserole is great for a weeknight, but also classy enough for a weekend party. We like to add a little spice to ours by adding fresh jalapenos on top before serving.

Total Time: ~ 45 minutes

Serving Size: 4 - 6 

Ingredients

• 9 corn tortillas
• 1.5 cups rotisserie chicken, shredded
• 1 cup corn, rinsed and drained
• 1 cup black beans, rinsed and drained
• 2 chopped fresh tomatoes
• 1/4 cup cilantro, chopped
• 1 cup Patterson’s Mopping Sauce
• 1 cup red enchilada sauce
• Large pinch of cumin
• Small pinch of chili powder
• Smaller pinch of sage
• 1 1/2 cups sharp cheddar cheese, shredded

Directions (for potato)

• Preheat oven to 375 degrees. 
• Spray a 9x9 baking dish with cooking spray. 
• Combine the rotisserie chicken, corn, black beans, tomatoes and cilantro. I
• In a separate dish, whisk together Patterson’s Mopping Sauce, red enchilada sauce, and spices. 
• To assemble, add 3 of the corn tortillas to the bottom of the baking dish. Spread 1/3 of the chicken mixture evenly on top of the tortillas and top that with a 1/3 of the cheese. Repeat the process ending with chicken and cheese on top. 
• Bake for 20-30 minutes or until the cheese is melty and bubbly.