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
Instruction
- 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.
- 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.
- Let rest 10 minutes. Serve with desired toppings.
