Name: One-Pan Cheesy Chicken and Corn Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 400g (14 oz) cooked shredded chicken (from 2 large chicken breasts or 1 small rotisserie chicken); 2 tablespoons (30ml) neutral oil (e.g., canola, vegetable, or grapeseed); 1 medium yellow onion, finely diced (about 1.5 cups); 4 cloves garlic, minced (about 1 tablespoon); 1 teaspoon (2g) chili powder; 1/2 teaspoon (1g) ground cumin; 1/4 teaspoon (0.5g) dried oregano; 1/2 teaspoon (3g) Diamond Crystal kosher salt, plus more to taste (or 1/4 teaspoon fine sea salt); 1/4 teaspoon (0.5g) black pepper, freshly ground; 1 can (425g / 15 oz) diced tomatoes, undrained; 1 can (540ml / 19 oz) red enchilada sauce (mild or medium); 1 can (340g / 12 oz) sweet corn, drained; 100g (3.5 oz) tortilla chips, lightly crushed, divided; 225g (8 oz) sharp cheddar cheese, freshly shredded, divided; 60g (1/4 cup) sour cream, for serving; 15g (1/4 cup) fresh cilantro, roughly chopped, for garnish

Magic Sous

One-Pan Cheesy Chicken and Corn Enchilada Casserole — Magic Sous