Funky Chicken Enchilada Casserole
Recipe information
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Cooking:
30 min.
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Servings per container:
10
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Source:

Ingredients for - Funky Chicken Enchilada Casserole

1. Corn tortillas - 12 (6 inch)
2. Olive oil - 2 tablespoons
3. Skinless, boneless chicken breast, cubed - 2 pounds
4. Ground cumin - 1 tablespoon
5. Taco seasoning mix - 1 tablespoon
6. Cayenne pepper, or more to taste - 1 pinch
7. Onion, chopped - 1 medium
8. Garlic, chopped - 8 cloves
9. Red bell pepper, seeded and chopped - 1 medium
10. Yellow bell pepper, seeded and chopped - 1 medium
11. Orange bell pepper, seeded and chopped - 1 medium
12. Black beans, rinsed and drained - 1 (15.5 ounce) can
13. Kidney beans, rinsed and drained - 1 (15 ounce) can
14. Frozen corn - 1 (10 ounce) package
15. Fresh cilantro, chopped - ½ bunch
16. Shredded pepper jack cheese - 2 cups

How to cook deliciously - Funky Chicken Enchilada Casserole

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.

2. Stage

Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.

3. Stage

Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.

4. Stage

Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.