We love a good casserole and this one certainly doesn’t disappoint. The tortillas hold all the delicious filling together so perfectly and makes this one crowd pleasing dish. Instead of rolling all of the enchiladas this casserole untraditionally speeds up the process by layering everything together in the pan. Skip the store bought enchilada sauce and make your own homemade sauce. You can adjust the heat up or down according to your preference and the flavor is 10x better.
Change things up and use ground beef in place of chicken or add extra veggies like bell peppers, mushrooms, multiple kinds of beans, or sweet potatoes!
Looking for something even EASIER? This Enchilada Chicken is perfect for you.
- 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
- 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