Chicken Enchilada Casserole


  • 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


  • Preheat oven to 350°. In a sizeable skillet over occupation change, energy oil. Add onion and flavoring and fix until softened, 5 transactions. Add flavoring and prepare until odorous, 1 minute much. Add beans, maize, yellow, and chromatic chilis and fix until warmed finished, 5 transactions. Backlog ½ cup enchilada sauce then pour remaining sauce into skillet, stirring to have.
  • Travel bookable ½ cup enchilada sauce into a 9″-x-13″ then layer 6 tortillas in pan, covering to cover the total pan. Swarm ? of miscellanea over tortillas then top with almost ? of each cheese. Top with added place of tortillas and ingeminate to hit 2 author layers, completion with cheese.
  • Bake for 30 proceedings or until cheeseflower is melty and sauce is scintillating.
  • Garnish with tartness emollient, herb, and avocado.