Enchilada Casserole
A comforting dish uniting layers of savory chicken, black beans, and gooey cheese enveloped in enchilada sauce, perfect for family gatherings.
Ingredients
Base Ingredients
- 2 Tbsp extra-virgin olive oil Provides a rich base for sautéing.
- 1 medium onion, chopped Adds sweetness when sautéed.
- 1 medium bell pepper, chopped Choose your favorite color.
- 2 cloves garlic, minced Infuses the dish with aromatic depth.
Main Filling
- 1 can (15.5 oz) black beans, rinsed and drained Reliable protein source.
- 1 can (15.25 oz) corn, drained Adds sweetness and color.
- 3 cups cooked, shredded chicken Use rotisserie for quick prep.
- 1 can (4.5 oz) diced green chilis Contributes mild heat.
- 2 cans (10 oz) enchilada sauce The star of the dish.
- 18 pieces corn tortillas Form the layers of the casserole.
Cheeses
- 2 cups shredded cheddar Sharp and creamy.
- 2 cups shredded Monterey jack Adds buttery richness.
Garnish
- to taste sour cream For creamy tang.
- to taste fresh cilantro, chopped Brings freshness.
- to taste diced avocado Indulgent and nutritious finish.
Instructions
Preparation
- Preheat your oven to 350°F.
- In a skillet over medium heat, heat the olive oil.
- Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
- Add minced garlic and cook for an additional minute.
- Stir in black beans, corn, chicken, and green chilis, warming for another 5 minutes.
- Reserve 1/2 cup of enchilada sauce, then stir the rest into the skillet.
Layering
- Spread reserved enchilada sauce in a 9 x 13 inch baking pan.
- Layer with 6 corn tortillas, overlapping them slightly.
- Pour 1/3 of the chicken mixture over the tortillas, top with 1/3 of cheese.
- Repeat the layers two more times, ending with cheese on top.
Baking
- Bake for 30 minutes or until cheese is melty and golden.
- Garnish with sour cream, cilantro, and avocado before serving.
Notes
Reserve some sauce for the bottom layer to prevent sticking. Use fresh tortillas for best results. Monitor baking time to avoid drying out.