Homemade Chicken Enchilada Casserole
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Homemade Chicken Enchilada Casserole is a casseroles recipe on Avoteb. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
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
Method
Warm oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; keep nearby.
Warm oil in a large sauté pan over medium-a hot burner. Tip in 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. Lift from heat and keep nearby.
Tip 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.
Lid the pan with aluminum foil, then bake for 20 minutes.
Lift pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
Lift from the oven and serve warm, garnished with your desired toppings.
