• 0b299cc8cb0846528a32e31648d7c797

Chicken Enchilada Casserole

My own recipe I created.

Prep
Cook
Serves 6people
Ingredients
12
corn tortillas.
Chicken cooked and cut into small to medium pieces. Rotisserie chicken works well, maybe half the chicken pulled off the bones, or 4 chicken breasts; I like lots of meat.
1/2
onion chopped.
1/2
red pepper cut into bite-size pieces.
1/2
yellow pepper cut into bite-size pieces.
1
can black beans, drained.
1
can chili beans (do not drain); I use Bush's Best Mixed Chili beans in mild chili sauce.
2
cups Mexican blend shredded cheese.
2
cans (10 oz) enchilada sauce (mild or medium, whatever you like).
Directions
1.
Heat oven to 350 degrees. Spray a 9 x 12 baking dish (I use glass).
2.
Cook chicken if using raw meat and cut into pieces. Otherwise if using a rotisserie chicken, take meat off bones and tear or cut into bite-size pieces. Place chicken in mixing bowl.
3.
Sauté onions and peppers until onions are sautéed and peppers are tender-crisp. Add beans and enchilada sauce to pan and warm together for a few minutes.
4.
Place a layer of tortillas in a 9 x 12 baking dish sprayed with cooking spray.
5.
Add a layer of sauce mixture with chicken evenly over tortillas.
6.
Sprinkle cheese on top of that.
7.
Continue layers, then top with remaining sauce and sprinkle cheese.
8.
Cover with aluminum foil and bake approximately 35-40 minutes.
9.
Let cool 5 to 10 minutes and then serve.
10.
Serve with sour cream or guacamole, chopped tomatoes or salsa and/or chopped lettuce if you like.

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