Name: Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Enchilada Casserole

1. 1 tablespoon canola oil -

2. 1 medium green pepper, chopped -

3. 1/2 medium onion, finely chopped -

4. 1 can (15 ounces) black beans, rinsed and drained -

5. 1 can (4 ounces) chopped green chiles -

6. 2 tablespoons taco seasoning -

7. 2 cans (10 ounces each) enchilada sauce, divided -

8. 3 cups shredded cooked chicken breast -

9. 12 flour tortillas (8 inches) -

10. 2 cups shredded Mexican cheese blend -

11. 1 cup shredded cheddar cheese -

12. Optional: Cilantro, black olives, diced avocado, guacamole, sour cream, salsa, chopped green onion, minced red onion -

How to cook deliciously - Chicken Enchilada Casserole

1. Stage

Preheat the oven to 375°F. Heat the oil in a large skillet over medium heat. Add the bell pepper and onion and cook them until they're tender, four to five minutes. Stir in the black beans, green chiles and taco seasoning, and simmer them until the sauce thickens, two to three minutes. Stir in the cooked chicken and one can of enchilada sauce.

2. Stage

Spread a thin layer of enchilada sauce into the bottom of a greased 13x9-inch baking dish. Line four tortillas on top of the sauce. Spoon 1/3 of the chicken filling on top, then sprinkle with 1/3 of the shredded Mexican blend cheese. Repeat the layers of tortillas, chicken filling and shredded Mexican blend cheese twice.

3. Stage

Top the casserole with the remaining enchilada sauce and shredded cheddar cheese. Cover and bake the casserole until the cheese melts and becomes bubbly, 20 to 25 minutes. Uncover the casserole and bake until the top is lightly browned, another five minutes. Let the chicken enchilada casserole rest for 10 minutes. Serve it with your desired toppings.