This delicious casserole is super easy to put together and a huge hit with the family. It makes using up leftover chicken a breeze, but can also be made with ground beef or any other kind of meat you like.
Omit the meat altogether and you have a great vegetarian enchilada dish. The best thing is that all of these ingredients can be bought organic or in whatever brand you like.
2-3 cups cooked, chopped chicken
(1) 28 oz can enchilada sauce (or homemade enchilada sauce)
(1) 15 oz can black beans
(1) 7 oz can mexican salsa
(1) 20 ct package corn tortillas
12 ounces natural cheddar cheese, shredded
Shredded lettuce, black olives, and sour cream to garnish as desired.
Preheat oven to 450 degrees. Oil a 13 x 9 casserole dish. Cover the bottom of the dish with a thin layer of enchilada sauce, then lay approximately 6 tortillas in the bottom of the dish. Tortillas may overlap a little.
In a mixing bowl, mix together the chicken, black beans, salsa, half of the cheddar cheese, and half of the enchilada sauce. Spread a layer of the mixture on top of the tortillas. Start a new layer of tortillas, covering them again with more of the mixture. Repeat these layers until the mixture is gone, and end with a layer of tortillas.
Poor the remaining enchilada sauce over the layers. Top with the remaining cheese.
Cover and bake for approximately 30-45 minutes or until the cheese is bubbly.
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