Enchilada Casserole

• porcje: 10 servings
• czas aktywny: 10 minutes
• całkowity czas: 50 minutes

Składniki

2 tbsp. extra-virgin olive oil

1 medium onion, chopped

1 bell pepper, chopped

2 cloves garlic, minced

1 (15.5-oz.) can black beans, rinsed and drained

1 (15.25-oz.) can corn, drained

3 c. cooked, shredded chicken

1 (4.5-oz.) can diced green chilis

2 (10-oz.) cans enchilada sauce

18 corn tortillas

2 c. shredded cheddar

2 c. shredded Monterey jack

Sour cream, for garnish

Freshly chopped cilantro, for garnish

Diced avocado, for garnish

Wskazówki

Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beans, corn, chicken, and green chilis and cook until warmed through, 5 minutes. Reserve ½ cup enchilada sauce then pour remaining sauce into skillet, stirring to combine.

Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer 6 tortillas in pan, overlapping to cover the entire pan. Pour ⅓ of mixture over tortillas then top with about ⅓ of each cheese. Top with another layer of tortillas and repeat to make 2 more layers, finishing with cheese.

Bake for 30 minutes or until cheese is melty and sauce is bubbling.

Garnish with sour cream, cilantro, and avocado.

Wartości Odżywcze

• Kalorie: 490
• Tłuszcz Całkowity: 26 g
• Tłuszcz Nasycony: 11 g
• Tłuszcz Trans: 0 g
• Cholesterol: 75 mg
• Sód: 1015 mg
• Węglowodany Całkowite: 32 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 6 g
• Białko: 26 g