I have never eaten an enchilada, but I am serving Mexican on Mother’s Day and this Chicken Enchilada Casserole recipe caught my eye. I’m not sure I am going to like the corn tortillas, but I am going to give it a shot. I suppose that the corn tortillas could be replaced by flour tortillas, but this is a gluten free recipe and I like that.
- 3 cups red enchilada sauce
- 16 corn tortillas, halved
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 6 scallions (green onions), thinly sliced
- 4 cups (about 1.5 pounds) shredded cooked chicken
- 3 cups shredded Monterrey Jack or Mexican blend cheese
- 1 avocado, peeled, pitted and diced
- 1/2 cup loosely-packed chopped fresh cilantro
- Heat oven to 375 degrees F. Prepare a 9×13-inch baking dish with cooking spray.
- Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated.
- Top with a layer of about 8 tortilla halves so that the entire dish is covered.
- Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions.
- Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese.
- Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese.
- Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese.
- Finish with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).
- Cover the pan with aluminum foil, then bake for 20 minutes.
- Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
- Remove pan, and sprinkle with avocado, cilantro, and remaining green onions.
- Serve warm.