Name: Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 5 (about 2 lbs meat) chicken breasts, cooked and shredded OR shredded meat from a cooked rotisserie chicken; 1 medium onion, chopped; 5 cloves garlic, minced; 1 cup frozen corn, thawed; 1 cup red pepper, chopped; 1 cup yellow pepper, chopped; 1 cup canned sliced black olives, drained and rinsed; 1 cup canned black beans, drained and rinsed; 2 tsp cumin; 1 tbsp taco seasoning (use more if you like); 2 ¼ cups enchilada sauce OR 2 – 10 oz (296 ml) cans of store bought enchilada sauce; 1 cup sour cream; A hand full of cilantro, chopped; 3 ½ cups Tex Mex or Mexican shredded cheese blend (the amount mentioned here is just an estimate – I definitely used more than this! The cheesier the better I say!); 10 – 10″ flour tortillas (you can also use corn tortillas if you’d like); chopped cilantro

Chicken Enchilada Casserole

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Ingredients

Scale

Filling Ingredients

5 (about 2 lbs meat) chicken breasts, cooked and shredded
- OR shredded meat from a cooked rotisserie chicken
1 medium onion, chopped
5 cloves garlic, minced
1 cup frozen corn, thawed
1 cup red pepper, chopped
1 cup yellow pepper, chopped
1 cup canned sliced black olives, drained and rinsed
1 cup canned black beans, drained and rinsed
2 tsp cumin
1 tbsp taco seasoning (use more if you like)
2 ¼ cups enchilada sauce
- OR 2 – 10 oz (296 ml) cans of store bought enchilada sauce
1 cup sour cream
A hand full of cilantro, chopped

Ingredients to Assemble the Enchilada Casserole

3 ½ cups Tex Mex or Mexican shredded cheese blend (the amount mentioned here is just an estimate – I definitely used more than this! The cheesier the better I say!)
10 – 10” flour tortillas (you can also use corn tortillas if you’d like)
chopped cilantro

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Instructions

Before you begin, please have your ingredients laid out, chopped and ready to go.
Preheat the oven to 350°F.

Create the Filling

In a large frying pan or skillet, heat up a little cooking oil on medium heat.
Add the onion and garlic to the oil and cook, stirring a few times, until softened – about 5 minutes.
To the pan add the red pepper, yellow pepper, corn, black olives and the black beans. Give it a little stir and cook for a couple minutes.
Add the cumin, taco seasoning and ½ cup of the enchilada sauce. Stir to combine and allow to cook a couple minutes.
Add the shredded chicken to the pan and stir to combine. Allow to cook for about 5-8 minutes, stirring every now and then.
Remove the pan from heat and add sour cream and chopped cilantro and stir to combine.

Assemble the Enchilada Casserole

Prepare a 9″x13″ glass casserole dish by spreading a small amount of enchilada sauce on the bottom (a couple tablespoons).
Cut the tortillas in half to ensure they fit into the dish properly.
Lay the tortillas in the casserole dish on top of the enchilada sauce. Flat sides towards the edges of the dish.
On top of the tortillas, spread some more enchilada sauce.
On top of this, spread half of the prepared chicken mixture.
Now sprinkle about 1 cup of cheese over top.
Over this, create another layer of tortillas.
Next, create another layer of tortillas, then enchilada sauce, chicken mixture, and cheese.
Now place one last layer of tortillas and spread the remaining enchilada sauce on top.
Sprinkle with the remaining cheese.
Place into the oven to bake for 45 minutes.
Once the casserole is done cooking, remove it from the oven and sprinkle the top with some more chopped cilantro.
Allow the casserole dish to sit for about 5 minutes before serving.
Cut into squares and enjoy! 😀

Prep Time: 10 mins
Cook Time: 50 mins
Category: Main
Cuisine: Mexican