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Thursday, July 18, 2013

Chicken and Black Bean Enchilada Casserole with Homemade Enchilada Sauce

I love my Sunday dinners with the boys but have to admit, there are some days I feel a little... lazy. Enchiladas were on the menu but I didn't feel like dealing with individually filling and rolling them, so I decided to make this Chicken and Black Bean Enchilada Casserole instead! There are as many variations of Enchiladas as there are cooks, I just threw together some of our favorite things...
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I do encourage you to make Homemade Enchilada Sauce
it's easy and calls for standard pantry items-recipe HERE.
Kick the can folks-you'll thank me:@)
A bit photo shy... But very tasty!

Chicken and Black Bean Enchilada Casserole
1 1/2 C cooked chicken, shredded or cut small-Rotisserie chicken works great
2 tsp olive oil
Half of a large onion, diced
1-2 jalapenos, cleaned and diced or mix jalapenos and bell pepper, or 4 oz can of chiles, drained
1 large or 2 small cloves garlic, minced
1 C petite diced tomatoes with juice-I used the rest in soup. Rotel is great if you love heat:@)
1 C rinsed black beans-I used the rest in soup
1 C corn, fresh or frozen and thawed
1 tsp cumin
1 tsp garlic powder
Pinch of S&P if desired
Corn tortillas, approx 12-13
Homemade Enchilada Sauce HERE or 2 C of your favorite purchased brand
1-2 C shredded cheddar cheese-this is up to you folks, you will need 1 C for the top though
Serve with sour cream.
  1. Heat oil and cook onion and fresh peppers for 8 minutes or until onions are translucent (if using canned chiles don't add them until you add the rest of the canned items).
  2. Add garlic and cook for an additional minute.
  3. Add everything else up to sour cream. Heat through. If you're using more than 1 C cheese mix all but 1 C into the filling.
  4. Dip 4 tortillas into Enchilada Sauce and cover bottom of a 9x13 baking dish. You might want to break one tortilla into fourths and place it over the "opening" that's left on the sides where the round tortillas don't touch (see middle picture). I only did this for the bottom and middle layer.
  5. Add half of the filling and spread out evenly.
  6. Dip 4 more tortillas and place over filling, top with remaining filling.
  7. Dip the last 4 tortillas and place on top, if you have a little extra Enchilada Sauce spoon it on top too. Sprinkle with cheese last.
  8. Bake at 350 degrees for about 20 minutes or until the cheese has melted nicely. If it hasn't browned up after 20 minutes turn on the broiler and watch the top carefully so it doesn't burn.
  9. Serve with sour cream.
Any ideas for the leftover corn tortillas?
Eat well and have a happy day:@)

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20 comments:

  1. OH YUM! This sounds just amazing and I love that homemade enchilada sauce, I know this would get gobbled up at my house!

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  2. UGH. My pin it button is not working this AM. Hope I can remember to come back later and try again. It looks delicious. My husband loves Mexican.

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  3. Thanks for the enchilada sauce recipe. Homemade is always best. Mexican is always a winner at our house.
    Sam

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  4. This looks fantastic, and I am drooling over those cheesecake strawberries on your side bar!

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  5. Yum, this looks so delicious. I want to run out and get all the ingredients right now. Hope you are staying cool! xo

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  6. There isn't anything in this post that doesn't have my full attention! I was thinking of making the girls a lasagna - but not any more!!

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  7. This looks like a true family favorite - simply delicious!
    Mary x

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  8. Woe-Is-Me once again for falling behind here, Lynn! I'm smiling at all the Barbie outfits and your new Piggy BBQ sauce container. This recipe is the show-stopper, though! We love a good Mexican meal and can't wait to try making my own enchilada sauce.

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  9. Oh my, I am so hungry right now, I wish I could take a helping of that casserole! It looks so good. I made a cheese enchilada casserole awhile back and it was lots easier than filling and rolling. I will try the homemade enchilada sauce, too. Have a wonderful, cool, evening!

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  10. What a great idea to just layer the tortilla's, Lynn! How easy, and quick! You are so smart.
    xo

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  11. Thanks for the enchilada sauce recipe - and it all looks so great.

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  12. This looks fantastic, Lynn!

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  13. This is right up our alley, and thanks for the push about making your own sauce. I have heard that it is soooo much better, and your recipe couldn't be any easier. I'm making this next week! Thanks so much, love enchilada anything!
    Jenna

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  14. Love homemade enchiladas, but don't mind having them in our favorite Gecko Grill restaurant, either....lol! I have a recipe (in my stash) that was made in a crockpot and was stacked -- I'm talking layer upon layer -- and then cut into wedges to serve. It actually held together pretty well while cooking, but was a bit messy getting it served.

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  15. Look at this amazing enchiladas, my friend! I love your easy recipe, I sure would like to try your enchilada recipe and sauce. Thanks for it!. Have a great weekend. I just followed you, hope you like to follow back...I don't want to miss your yummy posts and to see your cute piggy collection!
    FABBY

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  16. We love enchilada's. Look forward to trying this one. I must admit, though, quite often I used canned sauce. I will have to give this a try.

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  17. Hi Lynnie! Oh, I love anything 'Mexican food'! Enchiladas are my favorite and I'll have to try your recipe.
    Be a sweetie,
    Shelia ;)

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  18. This looks delicious to me, Lynn! My DIL and one grandson are gluten sensitive so I use corn tortillas all the time. sometimes I quarter and fry them to use with a guacamole dip.

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  19. Olé! This looks great Lynn and I love the convenience of a rotisserie chicken! The only thing missing is a margarita or cold cerveza :) Enjoy your weekend!

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  20. Thanks so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
    Miz Helen

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Thanks for stopping by!

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