Chicken Enchilada Casserole

🥄 Ingredients

• 2 tablespoons olive oil
• 1 medium onion, (diced)
• 1 bell pepper, (diced)
• 2 cloves garlic, (minced)
• 1 cup cooked black beans
• 1 cup cooked yellow corn
• 3 cups cooked shredded chicken
• 1 (4-ounce) can diced green chiles
• 2 1/4 cups red enchilada sauce, (divided)
• 15 corn tortillas
• 3 1/2 cups shredded cheese, (divided)
• optional toppings: sour cream, chopped cilantro, diced avocado

👨‍🍳 Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Heat olive oil in a large skillet over medium heat. Add onion and pepper. Cook for 5 minutes, until softened.

3. 3

   Add garlic and cook for 30 seconds, until fragrant.

4. 4

   Add black beans, corn, shredded chicken, and green chilis. Cook for 5 minutes until warmed through. Remove from heat.

5. 5

   Spread 1/2 cup enchilada sauce into the bottom of a 9x13 baking dish.

6. 6

   Layer 5 tortillas into the dish so that it completely covers the bottom. Spread 1/3 of the chicken filling over tortillas, then top with 1/2 cup enchilada sauce and 1 cup of shredded cheese.

7. 7

   Repeat 2 more times. On the last and final layer, top with all the remaining enchilada sauce and shredded cheese.

8. 8

   Bake for 30 minutes, or until the cheese has melted and the sauce is bubbling.

9. 9

   Garnish with sour cream, cilantro, and avocado.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.