CHICKEN ADOBO ENCHILADA BAKE

Chicken Adobo Enchilada Bake image

We loved the Filipino and Mexican flavors in this hearty casserole. The chicken marinade gives this dish a nice little kick and pairs well with the rest of the ingredients. This is a bit of a labor of love to assemble, but the final result is worth the steps. Cheesy and spicy, this enchilada bake is delish.

Provided by Monica H

Time 3h

Number Of Ingredients 21

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Ingredients

PREPARE CHICKEN FOR MARINADE:
3.5-4 lb boneless, skinless chicken thighs
1/3 c vinegar
1 1/2 Tbsp Adobo seasoning
1 Tbsp paprika
1/2 tsp salt
4 clove garlic; peeled and smashed
1 Tbsp honey
2 Tbsp olive oil
ADD TO CHICKEN FOR BAKING:
3 Tbsp olive oil
4 small yellow onions
3 clove garlic
PREPARE ENCHILADA CASSEROLE:
5-6 whole wheat tortillas
15 oz diced tomatoes with green chiles (no sodium)
15 oz corn (no sodium)
15 oz black beans (no sodium)
15 oz refried beans (fat free)
20 oz enchilada sauce
8 oz cheese (I used combination of pepper jack, munster and mozzarella)

Steps:

1. Place chicken in a plastic container. Mix vinegar, salt, Adobo seasoning, paprika, honey, olive oil, and garlic.
2. Pour over chicken. Cover chicken and let marinate 2-4 hours.
3. When ready to make the chicken, add 3 tablespoons olive oil to a ceramic baking pan and place in oven. Preheat oven to 375.
4. In the meantime, slice up onions into rings.
5. When temp is at 375, remove pan. Add onions, extra 3 garlic cloves, and chicken. Pour a splash of water into the container from marinade and pour over the top of chicken. Bake, uncovered, for 60 minutes or until chicken is done.
6. Remove chicken from pan, setting it aside. Let cool a bit, then roughly chop chicken and onions.
7. Drain black beans. In a bowl, mix together refried and black beans.
8. Drain corn and tomatoes. In separate bowl, mix together corn and tomatoes.
9. Pour out liquid from pan. Scrape any baked chicken bits from bottom of pan (don't discard bits). Pour 1 ladle of enchilada sauce into pan. Tear up tortillas; add to baking pan. Spread a few spoonfuls of bean mixture on top of tortillas.
10. On top of the beans, add chicken. Then add corn and tomato mixture.
11. Top that with cheese. Over cheese, pour 2 ladles of enchilada sauce.
12. Repeat layers until you run out of room! My top layer ended up being cheese topped with rest of chicken, poured over with rest of enchilada sauce. Cover with foil and bake at 375 for 50 minutes.
13. Uncover and set under broiler for a 5-7 minutes until cheese browned and bubbly.
14. Sprinkle top with chopped cilantro or scallions (optional).