The Good Book

Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Chicken
Ingredients: 1 tablespoon olive oil; 1 cup diced yellow onion; 1 cup diced red bell pepper; 2 teaspoons minced garlic; 1 teaspoon ground chili powder; 1 teaspoon ground cumin; 1 (4-ounce) can green chiles (undrained); 1 (15-ounce) can black beans (drained and rinsed); 1 (15-ounce) can chili beans (see note 1); 1 cup frozen corn; 3 cups chopped rotisserie chicken; 3 cups mild red enchilada sauce; 16 corn tortillas (halved); 2 cups shredded sharp Cheddar cheese; 2 cups shredded Monterey Jack cheese; Salt and pepper; Toppings as desired (see note 2)

Chelsea’s Messy Apron

6 servings

portioner

30 minutes

aktiv tid

1 hour 5 minutes

total tid

Begynd at lave mad

Ingredienser

1 tablespoon olive oil

1 cup diced yellow onion

1 cup diced red bell pepper

2 teaspoons minced garlic

1 teaspoon ground chili powder

1 teaspoon ground cumin

1 (4-ounce) can green chiles (undrained)

1 (15-ounce) can black beans (drained and rinsed)

1 (15-ounce) can chili beans (see note 1)

1 cup frozen corn

3 cups chopped rotisserie chicken

3 cups mild red enchilada sauce

16 corn tortillas (halved)

2 cups shredded sharp Cheddar cheese

2 cups shredded Monterey Jack cheese

Salt and pepper

Toppings as desired (see note 2)

Vejledning

Prepare

Preheat oven to 375°F. Spray a 9x13-inch pan with cooking spray and set aside.

Mix filling

Heat the oil in a large pan. Once oil is shimmering, add in diced yellow onion and diced red pepper. Stir for 5–⁠6 minutes or until softened. Add garlic and stir for 30 seconds; reduce heat if it starts to burn. Add chili powder and ground cumin. Stir for another 30 seconds or until fragrant. Reduce heat to low. Add diced green chilies, black beans, chili beans, frozen corn, chopped rotisserie chicken, and 2 cups mild enchilada sauce. Season sauce to taste with salt and pepper. Stir gently until combined and warmed through, then remove from the heat.

Assemble

Pour 1/2 cup of the remaining enchilada sauce in the prepared 9x13-inch pan. Add 8 tortilla halves to cover the bottom of the pan. Spoon 1/3 of the chicken sauce on top. Add 1/2 cup sharp Cheddar cheese and 1/2 cup Monterrey Jack cheese. Add another 8 tortilla halves on top. Another 1/3 of the chicken mixture, 1/2 cup more Cheddar cheese and 1/2 cup more Monterrey Jack cheese. Add another layer of 8 tortilla halves, the remaining 1/3 of chicken mixture, another 1/2 cup Cheddar cheese, and another 1/2 cup Monterrey jack cheese. Finish by adding one more layer of tortilla halves, the final 1/2 cup enchilada sauce, and the final 1/2 cup Cheddar cheese and 1/2 cup Monterrey Jack cheese.

Bake

Lightly spray a piece of aluminum foil with cooking spray and secure over dish. Bake for 20 minutes. Remove the foil and bake for 10 more minutes or until cheese is melty and gooey on top.

Serve

Remove casserole from the oven and let stand for 5–⁠10 minutes before cutting into it. Serve casserole with toppings of choice; I like a splash of fresh lime juice, a sprinkle of cilantro, fresh sliced avocado, a few cherry tomatoes, and some sour cream. Enjoy hot.

Ernæring

Portionsstørrelse

Kalorier

625 kcal

Fedt i alt

33.2 g

Mættet fedt

Uumættet fedt

Transfedt

Kolesterol

98 mg

Natrium

710.4 mg

Kulhydrater i alt

55.8 g

Kostfiber

15.4 g

Sukker i alt

7 g

Protein

36.5 g