it's easy and calls for standard pantry items-recipe HERE.
Kick the can folks-you'll thank me:@)
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.
- 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).
- Add garlic and cook for an additional minute.
- 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.
- 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.
- Add half of the filling and spread out evenly.
- Dip 4 more tortillas and place over filling, top with remaining filling.
- 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.
- 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.
- Serve with sour cream.