Recipe Background
We just have to thank Bo, first for coming up with this fresh twist on both enchiladas and casseroles and creating a comfort food even better than its inspirations, and second for sharing his recipe! Each layer builds on the incredible Tex-Mex classic, with tortillas supporting juicy chicken, sharp, melty cheddar and Monterey Jack, and sautéed onions and peppers. Throw in some green chiles for a pinch of heat and creamy enchilada sauce and bam! Bo's Enchilada Casserole positively bounces its way into your regular menu and your heart!
We just have to thank Bo, first for coming up with this fresh twist on both enchiladas and casseroles and creating a comfort food even better than its inspirations, and second for sharing his recipe! Each layer builds on the incredible Tex-Mex classic, with tortillas supporting juicy chicken, sharp, melty cheddar and Monterey Jack, and sautéed onions and peppers. Throw in some green chiles for a pinch of heat and creamy enchilada sauce and bam! Bo's Enchilada Casserole positively bounces its way into your regular menu and your heart!
Ingredients
For the enchiladas:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1 (15.5-ounce) can black beans rinsed and drained
- 1 (15.5-ounce) can corn drained
- 3 cups chicken cooked and shredded
- 1 (4.5-ounce) can diced green chiles
- 2 (10-ounce) cans enchilada sauce
- 18 corn tortillas
- 2 cups cheddar cheese shredded
- 2 cups Monterey Jack cheese shredded
Optional, for serving:
- sour cream to taste
- cilantro to taste, chopped
- avocado to taste, diced
Directions
- Preheat the oven to 350 degrees F.
- In a large skillet, over medium heat, heat the oil.
- Add the onion and pepper to the skillet and cook until soft, about 5 minutes.
- Add the garlic to the veggie mixture and cook until fragrant, about 1 minute.
- Add the black beans, the corn, the chicken, and the green chiles to the veggie mixture and cook until warmed through, about 5 minutes.
- Reserve 1/2 cup of the enchilada sauce.
- Pour the remaining enchilada sauce over the veggie mixture and stir to combine.
- Spread the reserved enchilada sauce into a 9x13-baking dish.
- Layer 6 of the tortillas into the pan, overlapping to cover the entire pan.
- Pour 1/3 of the chicken mixture over the tortillas.
- Top the chicken mixture with 1/3 of the cheddar cheese and 1/3 of the Monterey Jack cheese.
- Top the cheese-covered chicken mixture with 6 more tortillas.
- Repeat the layers twice, finishing with the cheese.
- Bake the enchiladas until the cheese is melty and the sauce is bubbling, for about 30 minutes.
- Slice and serve with the sour cream, the cilantro, and the avocado.
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