Cooked - Chicken Enchilada Casserole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Enchilada Casserole

12.0

4 cups shredded cooked chicken

1 cup canned corn

1 cup canned black beans

¼ cup canned diced fire roasted green chilies (optional)

¼ teaspoon black pepper

3 cups enchilada sauce (divided)

17 corn tortillas (5 to 6" size, halved)

1 ½ cups grated Monterey jack cheese

1 ½ cups grated mild cheddar cheese

1 tablespoon sliced green onions

Preheat the Oven - Adjust the oven rack to the center position. Heat to 400ºF (204ºC).
Make the Filling - In a large bowl, combine the shredded chicken, black beans, corn, green chilies, black pepper, and 1 ¼ cup of enchilada sauce.
Prepare the Tortillas - Cut all the tortillas in half.
Assemble the Casserole - Lightly coat a 13x9 baking dish with cooking spray or oil. Evenly spread ½ cup of the enchilada sauce. Layer 11 of the tortilla halves on top, or enough to overlap and cover the bottom. Spread half of the chicken mixture on top, followed by ½ cup Monterey Jack and ½ cup cheddar.Add another layer of tortillas, ½ cup of enchilada sauce, the remaining chicken mixture, and ½ cup of each cheese. Add 11 tortilla halves on top. Evenly coat with ¾ cup of enchilada sauce, followed by ½ cup of each cheese.
Bake - Cover the baking dish with foil, ensuring it does not touch the cheese. Bake for 20 minutes. Uncover and bake for about 10 minutes until the cheese is melted and bubbling.
To Serve - Cool the casserole for 10 minutes before serving to set the layers. Top with green onions and serve while still hot.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 58 weeks ago

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