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Chicken Enchilada Casserole


Ingredients

Scale
  • 5 chicken breasts, cooked and shredded
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 2 tbsp cooking oil
  • 2 tsp cumin
  • 1 1/2 tsp taco seasoning (use more if you like)
  • 1 cup sour cream
  • A hand full of cilantro, chopped
  • 1 cup frozen corn, thawed
  • 1 cup red pepper, chopped
  • 1 cup yellow pepper, chopped
  • 1 cup sliced black olives (you can use canned)
  • 1 cup canned black beans, drained and rinced
  • 2 1/4 cups enchilada sauce OR 2 – 10 oz (296 ml) cans of store bought enchilada sauce
  • 3 green onions, chopped
  • 3 1/2 cups cheese (I used mozzarella since this is what I had on hand but you can try a Mexican blend or whichever kind your prefer)
  • 1010” flour tortillas (you can use corn tortillas if you’d like)

Instructions

  1. Preheat the oven to 350Β°F.
  2. In a large frying pan or skillet, heat up the cooking oil.
  3. Add the onion and garlic to the oil and cook until softened – about 5 minutes.
  4. Add the shredded chicken to the pan and mix in 1/2 cup of the enchilada sauce, cumin and the taco seasoning.
  5. Turn the heat down a bit. Stir around the ingredients and cook for a few minutes.
  6. Remove the pan from heat and add the sour cream. Mix well with the chicken – set aside.
  7. Prepare a 9″x13″ glass casserole dish by spreading a small amount of enchilada sauce on the bottom (a couple tablespoons).
  8. Cut the tortillas in half to ensure they fit into the dish properly.
  9. Lay the tortillas in the dish on top of the enchilada sauce as shown in the pictures of this post. Flat sides towards the edges of the dish.
  10. On top of the tortillas, spread some more enchilada sauce.
  11. On top of this, spread half of the prepared chicken mixture.
  12. In a mixing bowl, combine the beans, peppers, 3/4 of the cilantro, corn and olives.
  13. On top of the chicken, sprinkle half of the ingredients from the mixing bowl.
  14. Now sprinkle 1 cup of cheese over the veggies.
  15. Over this, create another layer of tortillas.
  16. Over top of this spread some of the enchilada sauce.
  17. Repeat the layering process one more time in this order: Chicken, veggies, cheese.
  18. Now place one last layer of tortillas and spread the remaining enchilada sauce on top.
  19. Sprinkle with the remaining cheese.
  20. Place into the oven to bake for 45 minutes.
  21. Once the casserole is finished and removed from the oven, sprinkle the top with green onions and remaining 1/4 cup cilantro.
  22. Allow the casserole dish to sit for about 5 minutes before serving.
  23. Cut into squares and enjoy! πŸ˜€
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: Main
  • Cuisine: Mexican