AppetizerAmerican

Enchilada Casserole

Name: Enchilada Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10 servings
Cuisine: American
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

4.2

(10 reviews)

Author:Makinze Gore Total: 0h 50m 15 ingredients 10 servings

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

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Prep Time

0h 10m

Cook Time

0h 40m

Ingredients

Yield

10 servings

Calories

490 kcal

Ingredients

What you'll need

15 total 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

Nutrition Details

Nutrition Facts

Enchilada Casserole

Serving Size1 servings

Amount per serving

Calories490

% Daily Value*

Total Fat 26g33%

Saturated Fat 11g55%

Trans Fat 0g

Cholesterol 75mg25%

Sodium 1015mg44%

Potassium 0mg0%

Total Carbohydrates 32g12%

Dietary Fiber 8g29%

Total Sugars 6g

Protein 26g52%

Vitamin D 0mcg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary.

Method

Step-by-step instructions

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.

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.

Bake for 30 minutes or until cheese is melty and sauce is bubbling.

Garnish with sour cream, cilantro, and avocado.

Author & Creator

Makinze Gore

Source Recipe