Recipe Background
This is the casserole that can put Taco Tuesday to shame... this is just so much better! Zesty, juicy, savory chicken, spicy chiles, hearty black beans, pan-seared fajita vegetables, and tender tortillas are stacked up beneath layers of melty cheese. With enchilada sauce for added depth of flavor, Mexican Chicken Casserole is a fiesta for your taste buds!
This is the casserole that can put Taco Tuesday to shame... this is just so much better! Zesty, juicy, savory chicken, spicy chiles, hearty black beans, pan-seared fajita vegetables, and tender tortillas are stacked up beneath layers of melty cheese. With enchilada sauce for added depth of flavor, Mexican Chicken Casserole is a fiesta for your taste buds!
Ingredients
For the casserole:
- 2 tablespoons extra-virgin olive oil
- 1 onion chopped
- 1 bell pepper color of your choice, chopped
- 2 cloves garlic minced
- 1 (15.5-ounce) can black beans rinsed and drained
- 1 (15.25-ounce) can corn drained
- 3 cups chicken cooked and shredded
- 1 (4.5-ounce) can diced green chiles
- 2 (10-ounce) cans enchilada sauce divided
- 18 (6-inch) corn tortillas
- 2 cups cheddar cheese shredded
- 2 cups Monterey Jack shredded
Optional, for serving:
- sour cream to taste
- fresh cilantro to taste, roughly torn
- avocado to taste, diced
Directions
- Preheat oven to 350 degrees F.
- In a large skillet over medium heat, add the olive oil.
- Add the onions and the peppers to the hot oil and cook, while stirring, until softened, about 5 minutes.
- Add the garlic to the onion mixture and cook, while stirring, until fragrant, about 1 minute.
- Add the black beans, the corn, the cooked chicken, and the green chiles to the onion mixture and cook, while stirring, until warmed through, about 5 minutes.
- In a small bowl, reserve 1/2 cup of the enchilada sauce and set it aside.
- Add the remaining enchilada sauce to the filling mixture in the skillet and stir to combine.
- In a 9x13-inch baking dish, add the reserved enchilada sauce and spread it out evenly.
- Layer 6 of the tortillas in the bottom of the baking dish, overlapping as needed.
- Add 1/3 of the filling mixture on top of the tortilla layer in the baking dish.
- Sprinkle 1/3 of the cheddar cheese and 1/3 of the Monterey Jack cheese evenly on top of the filling mixture layer in the baking dish.
- Repeat the layers with 6 of the remaining tortillas, 1/2 of the remaining filling, 1/2 of the remaining cheddar cheese, and 1/2 of the remaining Monterey Jack cheese.
- Repeat the layers with the remaining tortillas, the remaining filling, the remaining cheddar cheese, and the remaining Monterey Jack cheese.
- Bake the casserole until the cheese is melted and the sauce is bubbling, about 30 minutes.
- Top with the sour cream, the cilantro, and the avocado and serve.
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