Enchilada Casserole

Ingredients:

• For the filling:
  • 2 cups cooked shredded chicken (or use ground beef, turkey, or beans for a vegetarian option)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies, drained
  • 1 small onion, diced
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
• For the sauce:
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) green enchilada sauce
  • 1 cup sour cream
• For the assembly:
  • 12 corn tortillas
  • 1 cup shredded cheese for topping
  • Fresh cilantro, chopped (optional)
  • Sliced green onions (optional)
  • Sliced black olives (optional)

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Instructions:

1. Preheat the oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the filling:
   • In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies, diced onion, 2 cups shredded cheese, cumin, chili powder, salt, and pepper. Mix well.
3. Prepare the sauce:
   • In a medium bowl, mix together the red enchilada sauce, green enchilada sauce, and sour cream until smooth.
4. Assemble the casserole:
   • Spread a thin layer of the sauce mixture on the bottom of a 9×13 inch baking dish.
   • Place 4 corn tortillas over the sauce, overlapping as necessary.
   • Spread 1/3 of the filling mixture over the tortillas.
   • Pour 1/3 of the sauce mixture over the filling.
   • Repeat the layers two more times, ending with a layer of sauce on top.
5. Top the casserole:
   • Sprinkle the remaining 1 cup of shredded cheese over the top of the casserole.
6. Bake:
   • Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish and serve:
   • Let the casserole cool for a few minutes before slicing.
   • Garnish with fresh cilantro, sliced green onions, and black olives if desired.
8. Enjoy:
   • Serve the enchilada casserole with your favorite toppings such as sour cream, guacamole, or salsa.

Tips:

• You can customize this casserole by adding other ingredients like bell peppers, jalapeños, or different types of beans.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious enchilada casserole!

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE