enchilada casserole recipe

i love mexican food. it is easy to cook. super delicious. it is easy to accommodate with my food allergy. this week i have been in a major mexican food funk. a good funk that is.

one night hard shell tacos. then soft shell tacos. then nachos. and then this. oh it was so yummy and i just had to share. i love that i can make this with meat or without. add more veggies or not. spice levels are also up to you .

i wanted to make enchiladas but i was in the mood for a casserole so that i would have leftovers. so this was the best of both worlds.

layered enchilada casserole

ingredients:
2 chicken breast, shredded (optional)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chopped fresh cilantro (so, so, so important to us fresh cilantro!)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained – i didn’t have this on hand. i diced up some cow horn peppers from our garden. they were pretty spicy and were similar to jalapenos.
1 (10 ounce) can red enchilada sauce
(6 inch) corn tortillas
2 cups shredded Mexican blend cheese

directions:
  1. preheat the oven to 375 degrees F (190 degrees C).
  2. if cooking with chicken, cook chicken until done and shred it into small pieces.
  3. in a separate bowl add the cumin, coriander, cilantro, black beans, corn, and green chile peppers. mix together with chicken.
  4. spread half of the red enchilada sauce over the bottom of an 11×7 inch baking dish. place corn tortillas over the sauce, overlapping if necessary. spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese. spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. layer the remaining chicken mixture over the tortillas. cover dish with a lid or aluminum foil.
  5. bake for 30 minutes in the preheated oven. remove the cover, and sprinkle the remaining cheese over the top. continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. let stand 10 minutes before serving.

this was so yummy and made enough for dinner and a couple of lunches for me. i think next time i will add some onions and green peppers from our garden to up the veggie intake.

i hope you enjoy!

1 comments
Hillary
Hillary

Oh my goodness!!! I'm going to have to make this sometime very soon!!! So hungry just reading it!!! Thanks for posting it!!