Delicious Enchilada Casserole

Delicious Enchilada Casserole
Delicious Enchilada Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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).

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