Quick chicken enchilada casserole

Jeanne G

By
@GourmetGal

This is a great way to use leftover chicken.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

30 Min

Ingredients

1 can(s)
black beans, drained
1 can(s)
red beans, drained
1 c
frozen corn
1 can(s)
diced tomatoes, undrained
1/2
roasted chicken
1/2 c
onion, diced
12
corn tortillas
1 c
shredded cheddar cheese
1 1/2 tsp
cumin
1 can(s)
diced green chilies, optional
1 tsp
dried pablano chili

Directions Step-By-Step

1
Dice chicken into bite size pieces and set aside.
Sauté onion in a little butter or oil. When soft, stir in all remaining ingredients EXCEPT tortillas and cheese. (Add green chilies here if using)
2
In a 9x12 pan, spray with non-stick coating. Place a layer of tortillas, then half the chicken mixture & half the cheese. Repeat. If desired, you can crush some tortilla chips for a crunchy topping.
3
Bake at 350 degrees for ap 30 minutes.
Serve with sour cream and salsa if desired