Chicken Enchilada Casserole (A.K.A. Stacked Chicken Enchiladas)
You can't go wrong with this quick and easy Mexican casserole recipe that is sure to please the palates of all. It won't help you learn spanish but it will fill your belly.
Ingredients
- 3 cups red enchilada sauce
- 16 corn tortillas, halved
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (15 oz) can whole kernel corn, drained
- 6 scallions, thinly sliced
- 4 cups (about 1.5 pounds) shredded cooked chicken
- 3 cups (shredded Monerrey Jack or Mexican blend cheese
- 1 avocado, peeled, pitted and diced
- 1/2 cup loosely-packed chopped fresh cilantro
Directions
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Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
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Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken and about 3/4 cup shredded cheese.
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Repeat with second and third layer of tortillas, sauce, beans, corn, green onions, chicken, and cheese.
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Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add prtway through baking. Cover the pan with aluminum foil, then bake for 20 minutes.
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Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
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Remove pan and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.