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)
- 10 – 10” flour tortillas (you can use corn tortillas if you’d like)
Instructions
- Preheat the oven to 350°F.
- In a large frying pan or skillet, heat up the cooking oil.
- Add the onion and garlic to the oil and cook until softened – about 5 minutes.
- Add the shredded chicken to the pan and mix in 1/2 cup of the enchilada sauce, cumin and the taco seasoning.
- Turn the heat down a bit. Stir around the ingredients and cook for a few minutes.
- Remove the pan from heat and add the sour cream. Mix well with the chicken – set aside.
- 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 dish on top of the enchilada sauce as shown in the pictures of this post. 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.
- In a mixing bowl, combine the beans, peppers, 3/4 of the cilantro, corn and olives.
- On top of the chicken, sprinkle half of the ingredients from the mixing bowl.
- Now sprinkle 1 cup of cheese over the veggies.
- Over this, create another layer of tortillas.
- Over top of this spread some of the enchilada sauce.
- Repeat the layering process one more time in this order: Chicken, veggies, 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 finished and removed from the oven, sprinkle the top with green onions and remaining 1/4 cup 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
