Basic and delicious! All you have to do is warm, combine, and bake the ingredients. How easy could it get? And in the end you could feed a family of five or have leftovers for days.

Shy away from spice? That’s okay! This recipe doesn’t knock your socks off, but easily could! Chop up a few jalapeños and toss it in with the other vegetables or between layers. That’ll turn up the heat.

Tips for this recipe:

• If you use preseasoned shredded chicken, it will add extra flavor to the enchilada. We seasoned our chicken breasts with garlic salt and onion powder and threw it in the crock pot earlier in the day.
• Don’t forget the avocado like we did! For some reason the garnishes seem to hide in our fridge and never make it to the table. Try preparing the garnishes first and set them out on the table. If you prepare them first, you can’t forget!

Recipe:

Chicken Enchilada Casserole

For the original recipe click here.

Ingredients:

2 tablespoons olive oil

1 chopped onion

1 chopped bell pepper

2 cloves minced garlic

1 15 oz can black beans, rinsed and drained

1 15 oz can corn, drained

3 cups cooked shredded chicken

1 4.5 oz can diced green chilis

2 10 oz cans enchilada sauce

18 corn tortillas

2 cups shredded cheddar

2 cups shredded Monterey jack

Sour cream for garnish

Freshly chopped cilantro for garnish

Diced avocado for garnish

Instructions:

1. Preheat over to 350 F. Heat oil in a large skillet over medium heat. Add onion and pepper, cook until soft (5 minutes). Add garlic and cook until fragrant (1 minute). Add beans, corn, chicken, and green chilis and cook until warmed through (5 minutes).
2. Set aside 1/2 cup enchilada sauce and pour remaining sauce into skillet. Stir to combine.
3. Spread reserved 1/2 cup enchilada sauce on bottom of a 9″x13″. Layer 6 tortillas in pan, overlapping to cover the entire pan. Pour 1/3 of mixture over tortillas then top with 1/3 of cheeses. Top with another layer of tortillas and repeat to make two more layers. Finish with a layer of cheese.
4. Bake for 30 minutes or until cheese is melted and sauce is bubbling.
5. Garnish with sour cream, cilantro, and avocado.

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