Thursday, October 7, 2010

Cheesy Chicken & Black Bean Enchilada Casserole

Long Time No Blog!  I've been meaning to stop by and post something, anything for quite sometime now.  So here goes...

I threw together this Cheesy Chicken & Black Bean Enchilada Casserole in no time.  You can totally alter it to suit your tastes.  Be creative, have fun & enjoy!

Cheesy Chicken & Black Bean Enchilada Casserole

Chicken (you can use leftover chicken, rotisserie chicken, or season & saute, shred, chop however you want it)
Enchilada Sauce (red or green - I used red)
Black beans, drained, and rinsed
Cheese (I uses a combo of jack, sharp cheddar, and crumbled cojita for the top)
Corn tortillas

Those are the basic ingredients, you can add more to spice it up if you so desire.

Mix together your chicken, corn, and black beans.

To assemble, pour a little of your enchilada sauce in the bottom of your casserole dish.  Then do a layer of tortillas (it's ok if they are overlapping a little.  I also like to cut them in half to make placing easier and coat them in the enchilada sauce), add some sauce, top with a layer of chicken, add a layer of cheese, then cover with more sauce and repeat.  Stop before you add the last layer of cheese.  You should end with chicken and then sauce.  Cover with foil and bake at 350 for about 45min.  Then remove foil, add your final layer of cheese and bake for 15-20 more min.

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