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This is the casserole that can put Taco Tuesday to shame... this is just so much better! Zesty, juicy, savory chicken, spicy chiles, hearty black beans, pan-seared fajita vegetables, and tender tortillas are stacked up beneath layers of melty cheese. With enchilada sauce for added depth of flavor, Mexican Chicken Casserole is a fiesta for your taste buds!
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Ingredients
- For the casserole:
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 bell pepper, color of your choice, chopped
- 2 cloves garlic, minced
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (15.25-ounce) can corn, drained
- 3 cups chicken, cooked and shredded
- 1 (4.5-ounce) can diced green chiles
- 2 (10-ounce) cans enchilada sauce, divided
- 18 (6-inch) corn tortillas
- 2 cups cheddar cheese, shredded
- 2 cups Monterey Jack, shredded
- Optional, for serving:
- sour cream, to taste
- fresh cilantro, to taste, roughly torn
- avocado, to taste, diced
Directions
Step 1 -Preheat oven to 350 degrees F.
Step 2 -In a large skillet over medium heat, add the olive oil.
Step 3 -Add the onions and the peppers to the hot oil and cook, while stirring, until softened, about 5 minutes.
Step 4 -Add the garlic to the onion mixture and cook, while stirring, until fragrant, about 1 minute.
Step 5 -Add the black beans, the corn, the cooked chicken, and the green chiles to the onion mixture and cook, while stirring, until warmed through, about 5 minutes.
Step 6 -In a small bowl, reserve 1/2 cup of the enchilada sauce and set it aside.
Step 7 -Add the remaining enchilada sauce to the filling mixture in the skillet and stir to combine.
Step 8 -In a 9x13-inch baking dish, add the reserved enchilada sauce and spread it out evenly.
Step 9 -Layer 6 of the tortillas in the bottom of the baking dish, overlapping as needed.
Step 10 -Add 1/3 of the filling mixture on top of the tortilla layer in the baking dish.
Step 11 -Sprinkle 1/3 of the cheddar cheese and 1/3 of the Monterey Jack cheese evenly on top of the filling mixture layer in the baking dish.
Step 12 -Repeat the layers with 6 of the remaining tortillas, 1/2 of the remaining filling, 1/2 of the remaining cheddar cheese, and 1/2 of the remaining Monterey Jack cheese.
Step 13 -Repeat the layers with the remaining tortillas, the remaining filling, the remaining cheddar cheese, and the remaining Monterey Jack cheese.
Step 14 -Bake the casserole until the cheese is melted and the sauce is bubbling, about 30 minutes.
Step 15 -Top with the sour cream, the cilantro, and the avocado and serve.
