This Chicken Enchilada Casserole recipe is everything you love about chicken enchiladas…stacked into delicious layers instead of rolled up. And made with the best homemade enchilada sauce recipe.
TAGS: Gluten-free recipes | Enchilada recipes
Keyword: avocado, chicken, black beans, mexican blend cheese, red enchilada sauce
Chicken Enchilada Casserole
Prep Time: 20 MinsTotal Time: 50 Mins
Cook Time: 30 MinsYield: 8 Servings
Cook Time: 30 MinsYield: 8 Servings
1 tablespoon olive oil
1 medium white onion, peeled and diced
1 large red bell pepper, cored and diced
1 (4 ounce) can diced green chiles
1 (8 ounce) can whole kernel corn, drained
3 cups (about 1.5 pounds) shredded or diced cooked chicken
3 cups red enchilada sauce, homemade or store-bought, divided
12 corn tortillas, halved
3 cups shredded Monterrey Jack or Mexican blend cheese
2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)
toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado
1 medium white onion, peeled and diced
1 large red bell pepper, cored and diced
1 (4 ounce) can diced green chiles
1 (8 ounce) can whole kernel corn, drained
3 cups (about 1.5 pounds) shredded or diced cooked chicken
3 cups red enchilada sauce, homemade or store-bought, divided
12 corn tortillas, halved
3 cups shredded Monterrey Jack or Mexican blend cheese
2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)
toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado
Keyword: avocado, chicken, black beans, mexican blend cheese, red enchilada sauce
