From isabeleats.com

Chicken Enchilada Casserole

8 servings · 15 min prep · 40 min cook

Ingredients

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup cooked black beans
• 1 cup cooked yellow corn
• 3 cups cooked shredded chicken
• 1 can (4 ounce) diced green chiles
• 2 1/4 cups red enchilada sauce
• 15 corn tortillas
• 3 1/2 cups shredded cheese

Steps

1. Preheat oven to 350°F.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium onion and 1 pepper. Cook for 5 minutes, until softened.

   5 min

3. Add 2 cloves garlic and cook for 30 seconds, until fragrant.

   30 sec

4. Add 1 cup black beans, 15 corn, shredded 3 cups chicken, and 1 can (4 ounce) green chilis. Cook for 5 minutes until warmed through. Remove from heat.

   5 min

5. Spread ½ cup enchilada sauce into the bottom of a 9x13 baking dish.
6. Layer 5 tortillas into the dish so that it completely covers the bottom. Spread 1/3 of the 3 cups chicken filling over tortillas, then top with ½ cup enchilada sauce and 1 cup shredded cheese.
7. Repeat 2 more times. On the last and final layer, top with all the remaining 2 ¼ cups enchilada sauce and 3 ½ cups shredded cheese.
8. Bake for 30 minutes, or until the 3 ½ cups cheese has melted and the sauce is bubbling.

   30 min

9. Garnish with sour cream, cilantro, and avocado.

Nutrition

Per serving

kcal

456

protein

31 g

carbs

40 g

fat

20 g

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