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Ingredients:
Gather the following ingredients to create this mouthwatering Chicken Enchilada Casserole:
- 2 cups shredded cooked chicken
- 1 can (10 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chilies, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup diced bell peppers (any color)
- 1 cup diced onions
- 2 cups shredded Mexican cheese blend
- 12 corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped fresh cilantro, for garnish (optional)
- Sliced avocado, for serving (optional)
- Sour cream, for serving (optional)
Instructions:
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray.
2. Prepare the Chicken Filling
In a large mixing bowl, combine the shredded chicken, diced green chilies, black beans, corn kernels, diced bell peppers, diced onions, chili powder, cumin, salt, and pepper. Mix until well combined.
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