Chicken Enchilada Casserole

• portions: 10 servings
• temps total: 50 minutes

Ingrédients

2 tbsp. extra-virgin olive oil

1 medium onion, chopped

1 bell pepper, chopped

2 cloves garlic, minced

1 (15.5-oz.) can black beans, rinsed and drained

1 (15.25-oz.) can corn, drained

3 c. cooked, shredded chicken

1 (4.5-oz.) can diced green chilis

2 (10-oz.) cans enchilada sauce

18 corn tortillas

2 c. shredded cheddar

2 c. shredded Monterey jack

Sour cream, for garnish

Freshly chopped cilantro, for garnish

Diced avocado, for garnish

Instructions

Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beans, corn, chicken, and green chilis and cook until warmed through, 5 minutes. Reserve ½ cup enchilada sauce then pour remaining sauce into skillet, stirring to combine.

Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer 6 tortillas in pan, overlapping to cover the entire pan. Pour ⅓ of mixture over tortillas then top with about ⅓ of each cheese. Top with another layer of tortillas and repeat to make 2 more layers, finishing with cheese.

Nutrition

• Calories: 490
• Lipides Totaux: 26 g
• Lipides Saturés: 11 g
• Acides Gras Trans: 0 g
• Cholestérol: 75 mg
• Sodium: 1015 mg
• Glucides Totaux: 32 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 6 g
• Protéines: 26 g