Enchilada Casserole

Enchiladas... in casserole form! This cheesy casserole has all the flavors of chicken enchiladas in a delicious layered dish that's sure to be a family favorite!

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 379kcal

Author: Cathy Trochelman

Ingredients

2 Tablespoons olive oil
1 bell pepper chopped
1 medium yellow onion chopped
4 cups cooked shredded chicken
15 ounce can black beans rinsed and drained
7 ounce can diced green chilies
28 ounce can red enchilada sauce
18 corn tortillas
4 cups shredded Mexican cheese blend

Instructions

Preheat oven to 350° F.
Heat 2 Tablespoons of oil in a large skillet over medium heat. Add the chopped pepper and onion and sauté for 5-6 minutes, until tender.
Add the shredded chicken, black beans, green chilies and all but 1 cup of the enchilada sauce to the skillet with the sauteéd veggies. Cook, stirring occasionally, until warmed through.
Pour the reserved 1 cup of sauce into a 9x13 inch pan. Layer 6 tortillas over the sauce. Top with 1/3 of the chicken mixture and 1/3 of the cheese. Repeat the layers twice more.
Bake, uncovered, at 350° for 30 minutes.
Remove from oven and garnish with cilantro, sour cream, jalapeños, avocado, or any toppings of your choice.

Notes

Recipe Variations

Use any color of bell peppers
Add minced jalapeños or habanero peppers to the bell peppers
Substitute red onion or sweet onion
Use cooked, shredded chicken breast or thighs instead of rotisserie chicken
Substitute ground beef or steak for the chicken
Use flour tortillas instead of corn
Use green enchilada sauce in place of red OR use your favorite homemade sauce
Add additional veggies, such as canned corn, mushrooms or zucchini
Add an extra kick by stirring cayenne pepper into the sauce

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