Chicken Enchilada Casserole

chicken enchilada casserole

This was delicious and all leftovers were eaten (a big compliment to any meal). A great meal for the week day since it can be prepped ahead of time!

A Pintrest find. Original link here: http://www.gimmesomeoven.com/chicken-enchilada-casserole-recipe/

Prep Time: 40 minutes (time to cook chicken)

Cook Time: 30 minutes

Effort level: Some. You have to like open cans and bake some chicken.

Amount: 8-10 servings

 

You need:

  • 3 cups of red enchilada sauce (cans or homemade)
  • 1 packet of soft corn tortillas
  • 1 can black beans – rinsed and drained
  • 1 can whole kernel corn – rinsed and drained
  • 1 bunch of green onion – chopped
  • 4-5 chicken breasts (~1.5-2lbs) – cooked and shredded
  • 1 packet of mexican blend cheese
  • Avocado and cliantro optional for garnish

 

Do this: 

  1. Cook the chicken (bake, grill, slowcook, etc..) and shred it apart.
  2. If you’re making homemade sauce, make it at the same time as the chicken.
  3. Preheat oven to 375 degrees F.
  4. Pour 3/4 cup of sauce into bottom of 9×13 pan.
  5. layer some tortillas
  6. Add half the beans and corn – spread evenly on top of the tortillas
  7. Add half the green onion – spread evenly
  8. Add half the chicken – spread evenly
  9. Add half the cheese – spread evenly
  10. Add half of sauce – spread evenly
  11. Repeat steps 5-10
  12. Cover with aluminum foil and bake for 20 minutes
  13. Uncover and bake for 10 minutes.
  14. Enjoy

chicken enchilada casserole 2

 

 

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