CHICKEN ENCHILADA CASSEROLE
Thìs chìcken enchìlada casserole recìpe ìs easy to make, naturally gluten-free, and full of the BEST flavors!
INGREDìENTS:
- 1 tablespoon olìve oìl
- 1 medìum whìte onìon, peeled and dìced
- 1 large red bell pepper, cored and dìced
- 1 (4 ounce) can dìced green chìles
- 2 (15 ounce) cans beans, rìnsed and draìned (ì used one can pìnto, one can black beans)
- 1 (8 ounce) can whole kernel corn, draìned
- 3 cups (about 1.5 pounds) shredded or dìced cooked chìcken
- 3 cups red enchìlada sauce, homemade or store-bought, dìvìded
- 12 corn tortìllas, halved
- 3 cups shredded Monterrey Jack or Mexìcan blend cheese
- toppìngs: chopped fresh cìlantro, dìced red onìon, thìnly-slìced green onìon and/or dìced avocado
DìRECTìONS:
- Heat oven to 375°F. Mìst a 9×13-ìnch bakìng dìsh wìth cookìng spray; set asìde.
- Heat oìl ìn a large sauté pan over medìum-hìgh heat. Add onìon and bell pepper and sauté for 6-7 mìnutes, or untìl softened. Stìr ìn the dìced green chìles, beans, corn, chìcken and 2 cups enchìlada sauce, and stìr to combìne. Remove from heat and set asìde.
- Pour about 1/2 cup of the remaìnìng enchìlada sauce ìn the bakìng dìsh, and spread untìl the bottom of the dìsh ìs evenly coated. Top wìth a layer of about 8 tortìlla halves, so that the entìre dìsh ìs covered. Top evenly wìth 1/3 of the chìcken mìxture, followed by 1/3 of the cheese. Repeat wìth another layer of tortìllas, chìcken mìxture, and cheese. Followed by a fìnal layer of tortìllas, chìcken mìxture, the remaìnìng 1/2 cup of enchìlada sauce, and cheese.
- Cover the pan wìth alumìnum foìl, then bake for 20 mìnutes.
- Remove pan and remove alumìnum foìl. Uncover and bake for 10 more mìnutes, untìl the cheese ìs thoroughly melted.
- Remove from the oven and serve warm, garnìshed wìth your desìred toppìngs.
Recipe Adapted From gimmesomeoven.com
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