EASY ENCHILADA CASSEROLE

Easy Enchilada Casserole image

This recipe is from an old Southern Living magazine, ca. 2002. I've used this numerous times with much success.

Provided by Fauve

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
2 tablespoons vegetable oil
1 (19 ounce) can enchilada sauce
1 (16 ounce) can black beans, rinsed & drained
1 (14 1/2 ounce) can diced tomatoes with jalapenos
1 (11 ounce) can Mexican-style corn, drained
1 teaspoon fajita seasoning mix or 1 teaspoon chili powder
1 teaspoon cumin
1 (10 ounce) package 6-inch corn tortillas
3 cups chopped cooked chicken (** see note)
12 ounces shredded four-cheese Mexican blend cheese

Steps:

Saute onion in hot oil in a large skillet over medium-high heat until tender.
Stir in next 6 ingredients.
Reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated.
Spoon one-third of sauce mixture in bottom of a lightly greased 13x9-inch baking dish.
Layer with one-third of tortillas, half of chicken, and 1 cup cheese.
Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese.
Top with remaining tortillas, sauce mixture and 1 cup cheese.
Bake at 350 degrees for 15 to 20 minutes or until golden and bubbly.
**NOTE:2 pounds cooked lean ground beef, may be substituted.

Nutrition Facts : Calories 475, Fat 22.3, SaturatedFat 9.8, Cholesterol 84.4, Sodium 1329.1, Carbohydrate 41.1, Fiber 6.5, Sugar 3.6, Protein 29.6

*** Explore more Easy Enchilada Casserole Recipes »

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