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chicken enchilada casserole

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Chicken Enchilada Casserole

Chicken enchilada casserole—with its balanced blend of layers, spices and cheeses—is a testament to effortless comfort food done right.

Ingredients:

  • 1 tablespoon canola oil
  • 1 medium green pepper, chopped
  • 1/2 medium onion, finely chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (4 ounces) chopped green chiles
  • 2 tablespoons taco seasoning
  • 2 cans (10 ounces each) enchilada sauce, divided
  • 3 cups shredded cooked chicken breast
  • 12 flour tortillas (8 inches)
  • 2 cups shredded mexican cheese blend
  • 1 cup shredded cheddar cheese
  • optional: cilantro, black olives, diced avocado, guacamole, sour cream, salsa, chopped green onion, minced red onion

Directions:

  1. Preheat oven to 375°. Heat oil in a large skillet over medium heat. Add bell pepper and onion; cook until tender, 4-5 minutes. Stir in black beans, green chiles, taco seasoning and 1 can of enchilada sauce; bring to a simmer until sauce has thickened, 2-3 minutes. Stir in cooked chicken.
  2. Spread a thin layer of enchilada sauce into the bottom of a greased 13x9-in. baking dish. Line 4 tortillas on top of enchilada sauce. Spoon 1/3 of the chicken filling on top; sprinkle with 1/3 of the shredded Mexican blend cheese. Repeat layers of tortillas, chicken filling and shredded Mexican blend cheese twice. Top casserole with remaining enchilada sauce and shredded cheddar cheese. Cover; bake until cheese is melted and bubbly, 20-25 minutes. Uncover; bake until top is lightly browned, another 5 minutes.
  3. Let rest 10 minutes. Serve with desired toppings.

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