Delicious Enchilada Casserole

By barbgreenfield

Ingredients

• Ingredients
• 1 chile in adobo (from a 7-oz. can), chopped
• 1/2 tsp. adobo sauce (from 7-oz. can)
• 8 oz. black beans, drained and rinsed
• 8 oz. whole kernel corn without salt
• 1 7-oz. petite cut diced tomatoes with jalapeños, drained
• 4 6-inch corn tortillas, cut in half then into 1/4-inch strips
• light and dark meat from 1 sm. rotisserie chicken (approx. 1-lb. of meat), cut or shredded into bite-sized pieces
• 1 C. mild enchilada sauce
• 1/2 C. fresh squeezed lime juice
• 1 C. Mexican blend cheese (cheddar, Monterey jack, asadero, quesadilla)
• 1 C. sour cream
• 1 Tbs. cilantro, chopped, plus more for garnish
• 1 scallion, chopped, for garnish (optional)

Preparation

Step 1

Directions
Preheat oven to 350 degrees. Combine first nine ingredients plus one tablespoon cilantro in a large bowl until combined. Put into 10x7x2-inch baking dish and bake for 20 minutes. Remove from oven, add cheese, and return to oven for an additional 5 minutes or until cheese is melted. Remove from oven and let rest an additional 5 minutes. Prior to serving, top with a dollop of sour cream, and garnish with cilantro and scallions (optional).