CHICKEN ENCHILADA CASSEROLE

CHICKEN ENCHILADA CASSEROLE

This chicken enchilada casserole recipe is easy to make, naturally gluten-free, and full of the BEST flavors!

Recipe adapted from @ https://www.gimmesomeoven.com

Yіeld :   8 servings
Prep Tіme : 20 mіns
Cook Tіme : 30 mіns
Totаl Tіme : 50 mіns

INGREDIENTS:
  • 1 tablespoon olive oil
  • 1 medium white onion, peeled and diced
  • 1 large red bell pepper, cored and diced
  • 1 (4 ounce) can diced green chiles
  • 2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)
  • 1 (8 ounce) can whole kernel corn, drained
  • 3 cups (about 1.5 pounds) shredded or diced cooked chicken
  • 3 cups red enchilada sauce, homemade or store-bought, divided
  • 12 corn tortillas, halved
  • 3 cups shredded Monterrey Jack or Mexican blend cheese
  • toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado


DIRECTIONS:
  • Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
  • Heat oil in a large sauté pan over medium-high heat.  Add onion and bell pepper and sauté for 6-7 minutes, or until softened.  Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine.  Remove from heat and set aside.
  • Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese.  Repeat with another layer of tortillas, chicken mixture, and cheese.  Followed by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese.
  • Cover the pan with aluminum foil, then bake for 20 minutes.
  • Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
  • Remove from the oven and serve warm, garnished with your desired toppings.

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