Chicken Enchilada Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tsp. olive oil
1 yellow onion, diced
1 clove garlic, minced
1 red or green pepper, diced
1 can black or pinto beans, rinsed and drained
1/2 bag frozen corn, dethawed
1 lb boneless, skinless chicken breast; cooked and shredded
2 cups shredded cheddar cheese, divided
1.5 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
2, 15.5 oz cans red enchilada sauce
1 bag of burrito sized tortillas, white or whole wheat
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Directions: |
Directions:Preheat oven to 350º
(1) add oil to pan over medium heat and sautee onions, garlic an pepper until soft (5-6 minutes).
(2) Add corn and cook another 2 minutes; set pan aside to cool slightly
(3) in a medium bowl, combine the chicken, drained beans and 1 cup of the cheese until combined, followed by the sauteed onion, pepper and garlic and the cumin, chili powder, salt and pepper to taste.
(4) add about 1/2 of 1 can of the enchilada sauce to mixture and stir to combine thoroughly
To assemble enchilada casserole:
(5) pour the remainder of the 1 open can of red sauce in to the bottom of a 9x13 pan.
(6) take each tortilla on a flat surface and put about 3/4-1 cup mixture down the middle. Roll each tortilla up and place seem down on the prepared 9x13 pan.
(7) Repeat, using about 8-10 tortillas total fitting them tightly in to the pan (may take another small pan if you can't fit them all together on the 9x13)
(8) Take the remaining can of enchilada sauce and pour the entire can over the prepared enchiladas, followed by the remaining cup of shredded cheddar.
(9) Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake another 10-15 until hot and bubbly |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:25 minutes + 35 minutes to cook |
Personal
Notes: |
Personal
Notes: I make this differently every time! You can add and omit any ingredient you do/don't like. Sub in ground beef or pork for chicken or make it vegetarian and add zucchini and other veggies. Very versatile recipe.
If you have extras that you want to freeze, do so after they've been completely assembled but before you bake. Add another 15 minutes to bake time (covered) if frozen.
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