This chicken enchilada casserole is a delicious and easy to make meal. It is made with layers of chicken, corn tortillas, cheese, and enchilada sauce. The chicken can be cooked from scratch or you can use pre-cooked chicken to make it even faster. The tortillas are layered with the chicken, cheese, and enchilada sauce, then topped with more cheese. Once all the layers are assembled, the casserole is baked until the cheese is melted and bubbly. The result is a creamy, cheesy, and flavorful enchilada casserole that will be a hit with your family. Serve it with a side of Mexican-style rice, beans, and a salad for a complete meal. Enjoy!
Ingredients
1 lb chicken breasts, cooked and shredded
14 oz enchilada sauce
1 4 oz can diced green chilis
1 tsp olive oil
15 oz black beans, drained and rinsed
1 small onion, diced
24 oz shredded cheddar jack or pepper jack cheese
6 corn tortillas
Method
Preheat oven to 375 degrees.
Heat the olive oil over medium heat in a skillet, add the onion, and cook for 5-7 minutes, until softened.
Combine 3/4 of the enchilada sauce with the chicken, chilis, onion, black beans, and mix well.
In a lasagna pan, coat the bottom with the rest of the enchilada sauce.
Place 2 tortillas in the bottom of the pan, top with 1/3 of chicken mixture and 1/3 of the cheese. Repeat two more times.
Bake for 25-30 minutes uncovered until cheese is entirely melted, bubbly, and a little browned on top.
Remove from oven and serve.
