Chicken Enchilada Casserole

Chicken Enchilada Casserole | A Splash of Love |

Over Christmas I got to spend time with my extended family! While I was there, I had a girls night with my cousin and her gang of sister-in-laws. It was a blast! But you cant have a girls night without some delicious food. So, I helped make this Chicken Enchilada Casserole. Let me tell ya, it was the bomb. 

It takes some time layering all the ingredients, but the work is worth it. So many layers of goodness and flavors. Topping it off with fresh avocado and sour cream just added to the awesomeness of this dish. Oh, and you can never have too much cilantro sprinkled on top! I am not a huge corn tortilla fan, but all the tastes of the different ingredients made me forget about that corn tortilla. As I am typing this, I am starting to drool. I am looking forward to making this again. 

Chicken Enchilada Casserole
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  1. 3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe, which can be made gluten-free*)
  2. 16 corn tortillas, halved
  3. 2 (15 ounce) cans black beans, rinsed and drained
  4. 1 (15 ounce) can whole kernel corn, drained
  5. 6 scallions (green onions), thinly sliced
  6. 4 cups (about 1.5 pounds) shredded cooked chicken
  7. 3 cups shredded Monterrey Jack or Mexican blend cheese
  8. 1 avocado, peeled, pitted and diced
  9. 1/2 cup loosely-packed chopped fresh cilantro
  1. Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.
  2. Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes.
  3. Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.
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