Mexican Chicken Casserole

Name: Mexican Chicken Casserole
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
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

Time: 50 minutes

Yield: 10 servings

About

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!

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.

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