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Easy Enchilada Casserole Recipe

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This recipe for Easy Enchilada Casserole, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Barnhill, Infant Room Mom, CDL
Added: Monday, November 12, 2007


1 medium onion, chopped
2 tablespoons vegetable oil
1 (19-ounce) can enchilada sauce
1 (16-ounce) can black beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes with jalapenos
1 (11-ounce) can Mexican-style corn, drained
1 teaspoon fajita seasoning or chili powder
1 teaspoon ground cumin
1 (10-ounce) package 6-inch corn tortillas
3 cups chopped cooked chicken*
3 cups (12 ounces) shredded Mexican four-cheese blend

Saute onion in hot oil in a large skillet over medium-high heat until tender. Stir in next 6 ingredients. Reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated. Spoon one-third of sauce mixture in bottom of a lightly greased 13- x 9-inch baking dish. Layer with one-third of tortillas, half of chicken, and 1 cup cheese. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese. Top with remaining tortillas, sauce mixture, and 1 cup cheese. Bake at 350 for 15 to 20 minutes or until golden and bubbly. Prep: 15 min., Bake: 20 min.




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