Chicken Enchilada Casserole


  • 2 tablespoons 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 cups cooked, shredded chicken
  • 1 (4.5-oz.) can diced green chilies
  • 2 (10-oz.) cans enchilada sauce
  • 18 corn tortillas
  • 2 cups shredded cheddar
  • 2 cups shredded Monterrey jack
  • Sour cream, for garnish
  • Freshly chopped cilantro, for garnish
  • Diced avocado, for garnish


  1. 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.
  2. Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer 6 tortillas inpan, overlapping to cover the entire pan. Pour . of mixture over tortillas then top with about . of each cheese. Top with another layer of tortillas and repeat to make 2 more layers, finishing with cheese.
  3. Bake for 30 minutes or until cheese is melty and sauce is bubbling.
  4. Garnish with sour cream, cilantro, and avocado.

Leave a Reply

Your email address will not be published. Required fields are marked *