MEXICAN CHICKEN ENCHILADA CASSEROLE

Mexican Chicken Enchilada Casserole image

Provided by Sue Van Cleave

Time 50m

Number Of Ingredients 12

4 boneless/skinless chicken breasts (pound flat)
2 can(s) 10 oz. cans of diced tomatoes & green chilies
1 can(s) 10 oz. can of enchilada sauce
1/2 c salsa (any brand and heat)
1 can(s) 15.5 oz. black beans (drained and rinsed)
1 c cooked white rice
3 c mexican shredded cheese or any shredded cheese
2 c crushed corn tortilla chips (1
pinch garlic salt (sprinkle meat- season to taste)
pinch pepper (season to taste)
1/4 tsp cholula seasoning (only if you like spicy hot flavor)
3 Tbsp olive oil for frying chicken (eyeball it)

Steps:

1. greased 9 x 12 pan and heat oven to 350 degrees
2. - layer chips on bottom of pan - add layer of 1.5 cups shredded cheese - then add a layer of cooked rice - add a layer of black beans (drained and rinsed)
3. - Mix together in separte bowl and pour over everything The Enchilada sauce 1/2 c. salsa (any heat you like) 2 cans of Tomatoes and Green Chilies - add the rest of the cheese 1.5 cups
4. Chicken: Pound the boneless/skinless chicken breasts flat and fry in olive oil and season with garlic salt/pepper and if you want the meat spicy then add the *Chipole seasoning - cook until done. Then take out of pan and slice the meat into chunks and then put back into pan and toss around the pan on low heat for 1 minute while scraping the goodies from the pan. Do not do this if you have any burnt areas in pan or it will make your chicken taste burnt so keep an eye on that. Then pour the chicken pieces on top of the casserole and cover with foil and put in the oven for 30 minutes or until cheese has melted. To Serve: Scoop out a serving and top with a dollop of sour cream, guacamole and if you like jalapeño then add them too. If you like a little crunch in your bite you can crush up tiny tortilla chips and sprinkle on top. This casserole taste between a Tamale and an Enchilada. Enjoy!