Ingredients
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 (15.5-oz.) can black beans, rinsed and drained
1 (15.25-oz.) can corn, drained
3 c. cooked, shredded chicken
1 (4.5-oz.) can diced green chilis
2 (10-oz.) cans enchilada sauce
18 corn tortillas
2 c. shredded cheddar
2 c. shredded Monterey jack
Sour cream, for garnish
Freshly chopped cilantro, for garnish
Diced avocado, for garnish
Preparation
Step 1Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beans, corn, chicken, and green chilis and cook until warmed through, 5 minutes. Reserve ½ cup enchilada sauce then pour remaining sauce into skillet, stirring to combine. Step 2Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer 6 tortillas in pan, overlapping to cover the entire pan. Pour ⅓ of mixture over tortillas then top with about ⅓ of each cheese. Top with another layer of tortillas and repeat to make 2 more layers, finishing with cheese. Step 3 Bake for 30 minutes or until cheese is melty and sauce is bubbling. Step 4
Garnish with sour cream, cilantro, and avocado.
If you have any leftovers you’re in luck! This casserole stays great in the fridge (4 to 5 days) and freezes even better (up to 2 months)! The main piece of advice we’d offer is that you skip the microwave for any reheating. Tossing a slice in a 350º oven for a bit will help you crisp up the tortillas again and get the cheese nice and melty. Change things up and use ground beef in place of chicken or add extra veggies like bell peppers, mushrooms, multiple kinds of beans, or sweet potatoes! Looking for something even EASIER? This Enchilada Chicken is perfect for you.
