Chicken Enchilada Casserole
Layered chicken enchilada casserole: chicken, black beans, corn, peppers and green chiles in red enchilada sauce between corn tortillas and cheddar and Monterey Jack. Serves 10.
Want This Recipe Later?
Ingredients
- 2 tablespoons olive oil extra-virgin
- 1 medium onion chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 15.5 ounce can black beans rinsed and drained
- 15.25 ounce can corn drained
- 3 cups cooked chicken shredded
- 4.5 ounce can diced green chiles
- 2 10-ounce cans red enchilada sauce divided
- 18 corn tortillas
- 2 cups cheddar cheese shredded
- 2 cups Monterey Jack cheese shredded
- sour cream, cilantro and avocado for serving
Instructions
- Heat the oven to 350°F.
- In a large skillet over medium heat, heat the oil. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
- Add the beans, corn, chicken and green chiles and cook until warmed through, about 5 minutes. Set aside 1/2 cup of the enchilada sauce and pour the rest into the skillet, stirring to combine.
- Spread the reserved 1/2 cup of sauce in a 9x13-inch baking dish. Layer 6 tortillas over it, overlapping to cover the whole pan. Spread 1/3 of the filling over the tortillas and top with about 1/3 of each cheese. Repeat twice more, finishing with cheese.
- Bake 30 minutes, until the cheese is melted, the sauce is bubbling and the center reaches 165°F.
- Garnish with sour cream, cilantro and avocado.
Notes
Refrigerate leftovers within 2 hours; eat within 3 to 4 days or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 459kcalCarbohydrates: 37.7gProtein: 28.7gFat: 22.4gSodium: 688mgFiber: 6.3gSugar: 4.3g