Chicken Enchilada Casserole
A Chicken Enchilada Casserole made from layers of corn tortillas, shredded chicken, black beans, cheese, and enchilada sauce.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 medium onion, (diced)
- 1 bell pepper, (diced)
- 2 cloves garlic, (minced)
- 1 cup cooked black beans
- 1 cup cooked yellow corn
- 3 cups cooked shredded chicken
- 1 (4-ounce) can diced green chiles
- 2 1/4 cups red enchilada sauce, (divided)
- 15 corn tortillas
- 3 1/2 cups shredded cheese, (divided)
- optional toppings: sour cream, chopped cilantro, diced avocado
Instructions
- 1
Preheat oven to 350°F.
- 2
Heat olive oil in a large skillet over medium heat. Add onion and pepper. Cook for 5 minutes, until softened.
- 3
Add garlic and cook for 30 seconds, until fragrant.
- 4
Add black beans, corn, shredded chicken, and green chilis. Cook for 5 minutes until warmed through. Remove from heat.
- 5
Spread 1/2 cup enchilada sauce into the bottom of a 9x13 baking dish.
- 6
Layer 5 tortillas into the dish so that it completely covers the bottom. Spread 1/3 of the chicken filling over tortillas, then top with 1/2 cup enchilada sauce and 1 cup of shredded cheese.
- 7
Repeat 2 more times. On the last and final layer, top with all the remaining enchilada sauce and shredded cheese.
- 8
Bake for 30 minutes, or until the cheese has melted and the sauce is bubbling.
- 9
Garnish with sour cream, cilantro, and avocado.