CHICKEN ENCHILADA CASSEROLE
This chicken enchilada casserole recipe is easy to make, naturally gluten-free, and full of the BEST flavors!
TOTaL TIME: 50 MINS
PREP TIME: 20 MINS
COOK TIME: 30 MINS
INGREDIENTS:
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 1 large red bell pepper, cored and diced
- 1 (4 ounce) can diced green chiles
- 2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)
- 1 (8 ounce) can whole kernel corn, drained
- 3 cups (about 1.5 pounds) shredded or diced cooked chicken
- 3 cups red enchilada sauce, homemade or store-bought, divided
- 12 corn tortillas, halved
- 3 cups shredded Monterrey Jack or Mexican blend cheese
Toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado
DIRECTIONS:
1. Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
2. Heat oil in a large saute pan over medium-high heat. add onion and bell pepper and saute for 6-7 minutes, or until softened. Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine. Remove from heat and set aside.
3. Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken
4. mixture, the remaining 1/2 cup of enchilada sauce, and cheese.
5. Cover the pan with aluminum foil, then bake for 20 minutes.
6. Remove pan and remove ....??????
7. ??????????????
8. Full Link ======>>> https://www.gimmesomeoven.com
Read more...