Recipe For Chicken Enchilada Casserole With Corn Tortillas
Who doesn't love a good casserole? It's the perfect dish for a cozy night at home with friends and family. This recipe for chicken enchilada casserole with corn tortillas is easy to make and packed with flavor. The best part? It's also healthy and perfect for those on a low-carb or gluten-free diet. Let's get started!
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 12 corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 cup shredded Mexican blend cheese
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
- Cilantro, chopped for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with chili powder, cumin, and salt and pepper to taste.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes on each side, or until cooked through. Remove from the pan and let it rest for 5 minutes before shredding it with a fork.
- Add the onion, garlic, and bell peppers to the same pan over medium heat. Cook the vegetables for 3-4 minutes until they have softened.
- Stir in the black beans, corn, enchilada sauce, and shredded chicken.
- Arrange 6 of the corn tortillas on the bottom of a 9x13 inch casserole dish. Spread half of the chicken and vegetable mixture over the tortillas. Sprinkle 1/2 cup of cheese on top.
- Lay the remaining tortillas on top, followed by the remaining chicken and vegetable mixture. Top with the remaining cheese.
- Cover the casserole dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro (optional) and serve hot.
Variations:
This chicken enchilada casserole is a versatile dish that can be customized to your liking. Here are a few variations to try:
- Swap the chicken for ground beef or turkey.
- Add sliced jalapeños for some extra heat.
- Use flour tortillas instead of corn tortillas.
- Top with sliced avocado or a dollop of sour cream.
Conclusion:
This recipe for chicken enchilada casserole with corn tortillas is a crowd-pleaser that is sure to impress your friends and family. It's easy to make, healthy, and packed with flavor. Customize it to your liking with different proteins, veggies, and toppings. Enjoy!
