Chicken Enchilada Casserole

Chicken Enchilada Casserole


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)
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Instructions:
  • 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.
  • etc

  • For Full Instruction: gimmesomeoven.com

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