Latin American Cuisine · Cinco De Mayo

Enchilada Casserole

Name: Enchilada Casserole
Total time: 50 min
Cuisine: Latin American Cuisine
Ingredients: 2 tbsp. extra-virgin olive oil; 1 medium onion, chopped; 1 bell pepper, chopped; 2 cloves 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; 18 corn tortillas; 2 c. shredded cheddar; 2 c. shredded Monterey jack; Sour cream, for garnish; Freshly chopped cilantro, for garnish; Diced avocado, for garnish

This chicken enchilada casserole skips all the rolling of the tortillas and makes serving this crowd-pleasing dish easier than ever.

Makinze Gore | Delish

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50 min

The Story

This chicken enchilada casserole skips all the rolling of the tortillas and makes serving this crowd-pleasing dish easier than ever.

Ingredients

0/15

Instructions

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.
2
Spread 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.
3
Bake for 30 minutes or until cheese is melty and sauce is bubbling.
4
Garnish with sour cream, cilantro, and avocado.

Chef's Notes

Yield: 10 serving(s)
Prep time: 10 min
Active cook time: 0 min
Calories: 490 Calories