Layered Chicken Enchilada Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 9 |
|
This is my favorite Mexican casserole! I changed much of the original to suit our taste. I love it with a dollop of sour cream on top. My family loves it! Ingredients:
1 tablespoon canola oil (or vegetable) |
1 medium sweet onion, chopped |
1 garlic clove, minced |
5 cups cooked and shredded chicken breasts |
2 (1 1/4 ounce) packets enchilada seasoning (or taco) |
1 cup water |
12 soft flour burrito-size flour tortillas |
2 (15 ounce) cans dark red kidney beans, drained |
2 cups frozen corn, thawed |
2 cups shredded cheddar cheese |
1 cup shredded monterey jack cheese |
1 (16 ounce) jar salsa (mild) |
3 tablespoons cilantro, divided |
Directions:
1. Preheat oven to 350°F.
2. Spray a 13x9-inch baking dish with nonstick cooking spray.
3. In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender.
4. Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through.
5. Remove from heat and stir in shredded chicken.
6. Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer.
7. Repeat layers.
8. Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350°F for about 45 minutes.
|
|