I love a good
casserole, and this one doesn’t disappoint. It has all of the flavors of chicken enchiladas (with a few worthwhile additions), but eliminates the only tedious part of making enchiladas: all that rolling. In this recipe, you just layer all your components in a casserole dish, bake until melty and saucy, add your desired toppings, and serve! In under an hour, you’ll have a crowd-pleasing weeknight dinner on your hands that everyone will get excited about. Here’s what you need to know:
Ingredients
- 2 tbsp.extra-virgin olive oil
- 1medium onion, chopped
- 1bell pepper, chopped
- 2cloves garlic, minced
- 1(15.5-oz.) can black beans, rinsed and drained
- 1(15.25-oz.) can corn, drained
- 3 c.cooked, shredded chicken
- 1(4.5-oz.) can diced green chilis
- 2(10-oz.) cans enchilada sauce
- 18corn tortillas
- 2 c.shredded cheddar
- 2 c.shredded Monterey jack
- Sour cream, for garnish
- Freshly chopped cilantro, for garnish
- Diced avocado, for garnish
Directions
-
- Step 1
Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beans, corn, chicken, and green chilis and cook until warmed through, 5 minutes. Reserve ½ cup enchilada sauce then pour remaining sauce into skillet, stirring to combine.
- Step 2Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer 6 tortillas in pan, overlapping to cover the entire pan. Pour ⅓ of mixture over tortillas then top with about ⅓ of each cheese. Top with another layer of tortillas and repeat to make 2 more layers, finishing with cheese.
- Step 3 Bake for 30 minutes or until cheese is melty and sauce is bubbling.
- Step 4 Garnish with sour cream, cilantro, and avocado.
- Step 1
