Chicken Enchilada Casserole
Enchilada casserole is one of our favorites because it’s easy to make and a little bit goes a long way! A few ingredients, some prep steps, and it goes right in the oven! Or, assemble it in the morning and bake it later! Enchilada casseroles are great to take to potlucks, parties, or buffets because the servings can be any size the guest wants!
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 bell pepper red or green, diced
- ½ cup black beans drained and rinsed
- 3 cups cooked chopped chicken
- 1 packet taco seasoning
- 28 oz green enchilada sauce
- 1 cup sour cream
- 12 small corn tortillas 6″ each
- 2 cups Monterey jack cheese
Instructions
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Preheat oven to 350°F. Combine sour cream and enchilada sauce. Set aside.
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Cook onion in oil 4 minutes or until slightly tender. Add bell pepper and cook 3 minutes more.
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Stir in taco seasoning, chicken and black beans with ⅔ cup water. Bring to a boil, reduce heat and simmer 5 minutes or until thickened.
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Place ½ cup enchilada sauce in the bottom of a 9×13 casserole dish. Layer 6 tortillas on top. Add ½ of the chicken mixture and ½ of the cheese. Top with half of the remaining enchilada sauce.
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Add 6 more tortillas, remaining chicken mixture, remaining enchilada sauce and finally the remaining cheese.
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Bake uncovered 25-30 minutes or until hot and bubbly.
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Cool 10 minutes before serving.
