Saucy Mexican Chicken & Black Bean Casserole
Enchilada casserole with a twist!
Yield
8 servingsPrep
15 minCook
40 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken breasts
BBQ and shredded, 3 large ones |
|
| 28 | ounces |
enchilada sauce
red, large can |
|
| 8 | ounces |
cream cheese
1 container |
|
| 4 | ounces |
mozzarella cheese
shredded, 1 cup |
|
| 2 | cloves |
garlic
roasted |
|
| 1 | large |
onions
chopper and sautéed |
|
| 1 | teaspoon |
black pepper
|
|
| 16 | ounces |
black beans
drained, 1 can |
|
| 14 ½ | ounces |
corn
drained, 1 can |
|
| 4 | ounces |
olives
drained, 1 can |
|
| 15 | each |
corn tortillas (6-inch)
|
*
|
| 2 | cups |
tortilla chips
|
*
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken breasts
BBQ and shredded, 3 large ones |
|
| 809.2 | ml/g |
enchilada sauce
red, large can |
|
| 231.2 | ml/g |
cream cheese
1 container |
|
| 115.6 | ml/g |
mozzarella cheese
shredded, 1 cup |
|
| 2 | cloves |
garlic
roasted |
|
| 1 | large |
onions
chopper and sautéed |
|
| 5 | ml |
black pepper
|
|
| 462.4 | ml/g |
black beans
drained, 1 can |
|
| 419.1 | ml/g |
corn
drained, 1 can |
|
| 115.6 | ml/g |
olives
drained, 1 can |
|
| 15 | each |
corn tortillas (6-inch)
|
*
|
| 473 | ml |
tortilla chips
|
*
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
Preheat oven to 350?
1) Heat in enchilada sauce in a large frying pan.
2) Add one package of cream cheese, and 1 cup of grated mozzarella cheese. Let melt and stir.
3) Toss the shredded chicken, in the pan.
4) Season mixture with salt, pepper, cumin, chili powder, and garlic powder.
5) Add sautéed onions, black beans, corn, and olives.
6) In a non-stick baking dish , layer corn tortillas on the bottom of the dish (about 4 or 5 tortillas). Ladle the sauce mixture over the top of the tortillas until covered. Continue layering tortillas and sauce until all of the sauce is gone.
7) Crunch tortilla chips on top layer of the casserole, followed by the shredded cheddar.
8) Bake casserole for 30 to 45 minutes. Let cool, and enjoy with garnishes of cilantro, salsa, sour cream, or whatever else your heart desires!
