Chicken Enchilada Casserole with Vegetables

Originally posted by:

https://www.gimmesomeoven.com/chicken-enchilada-casserole-recipe/

Ingredients:

1 tablespoon olive oil

1 medium white onion, peeled and diced

1 large red bell pepper, cored and diced

1 (4 ounce) can diced green chiles

2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)

1 (8 ounce) can whole kernel corn, drained

3 cups (about 1.5 pounds) shredded or diced cooked chicken

3 cups red enchilada sauce, homemade or store-bought, divided

12 corn tortillas, halved

3 cups shredded Monterrey Jack or Mexican blend cheese

toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado

Directions:

Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.

Heat oil in a large sauté pan over medium-high heat. Add onion and bell pepper and sauté for 6-7 minutes, or until softened. Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine. Remove from heat and set aside.

Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese.

Cover the pan with aluminum foil, then bake for 20 minutes.

Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.

Remove from the oven and serve warm, garnished with your desired toppings

Hot Mama Grade: A 

Hot Mama Notes: I liked this recipe. I wanted enchiladas with more veggies, and this fits the bill. I used las palmas green enchilada sauce. I started cooking the chicken in the crock pot with the enchilada sauce like I usually do, but I ran out of time. I took the casserole dish and put it on the oven on 400F for 20 to 25 minutes to cook the chicken fatter. The meat thermometer did the chicken was fine, and then I shredded it, and followed the recipe. I would make it again, even though it had more steps and more dishes than my usual enchilada recipe.

I used frozen corn. And just over 1c monterrey jack cheese, the rest was a Mexican cheese blend. I used flour tortillas, la las brand. I used less, too, because they were large burrito size.