FUNKY CHICKEN ENCHILADA CASSEROLE

Funky Chicken Enchilada Casserole image

Instead of rolled enchiladas, try this funky tortilla-crusted casserole filled with Mexican-seasoned chicken plus all the traditional enchilada fillings. Serve with sour cream, salsa, diced tomatoes, sliced green onion, guacamole, and chips if you like.

Provided by Cooking44

Categories Chicken Enchiladas

Time 1h5m

Yield 10

Number Of Ingredients 16

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Ingredients

12 (6 inch) corn tortillas
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast, cubed
1 tablespoon ground cumin
1 tablespoon taco seasoning mix
1 pinch cayenne pepper, or more to taste
1 medium onion, chopped
8 cloves garlic, chopped
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
1 medium orange bell pepper, seeded and chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn
½ bunch fresh cilantro, chopped
2 cups shredded pepper Jack cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.
Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.
Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.
Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 39.5 g, Cholesterol 75.1 mg, Fat 14.7 g, Fiber 9.1 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 542.3 mg, Sugar 3 g