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Bo's Enchilada Casserole

ChickenDinnerCasserole

Time: 50 minutes

Yield: 10 servings

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About

We just have to thank Bo, first for coming up with this fresh twist on both enchiladas and casseroles and creating a comfort food even better than its inspirations, and second for sharing his recipe! Each layer builds on the incredible Tex-Mex classic, with tortillas supporting juicy chicken, sharp, melty cheddar and Monterey Jack, and sautéed onions and peppers. Throw in some green chiles for a pinch of heat and creamy enchilada sauce and bam! Bo's Enchilada Casserole positively bounces its way into your regular menu and your heart!

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Ingredients

  • For the enchiladas:
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1 (15.5-ounce) can corn, drained
  • 3 cups chicken, cooked and shredded
  • 1 (4.5-ounce) can diced green chiles
  • 2 (10-ounce) cans enchilada sauce
  • 18 corn tortillas
  • 2 cups cheddar cheese, shredded
  • 2 cups Monterey Jack cheese, shredded
  • Optional, for serving:
  • sour cream, to taste
  • cilantro, to taste, chopped
  • avocado, to taste, diced

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a large skillet, over medium heat, heat the oil.

Step 3 -Add the onion and pepper to the skillet and cook until soft, about 5 minutes.

Step 4 -Add the garlic to the veggie mixture and cook until fragrant, about 1 minute.

Step 5 -Add the black beans, the corn, the chicken, and the green chiles to the veggie mixture and cook until warmed through, about 5 minutes.

Step 6 -Reserve 1/2 cup of the enchilada sauce.

Step 7 -Pour the remaining enchilada sauce over the veggie mixture and stir to combine.

Step 8 -Spread the reserved enchilada sauce into a 9x13-baking dish.

Step 9 -Layer 6 of the tortillas into the pan, overlapping to cover the entire pan.

Step 10 -Pour 1/3 of the chicken mixture over the tortillas.

Step 11 -Top the chicken mixture with 1/3 of the cheddar cheese and 1/3 of the Monterey Jack cheese.

Step 12 -Top the cheese-covered chicken mixture with 6 more tortillas.

Step 13 -Repeat the layers twice, finishing with the cheese.

Step 14 -Bake the enchiladas until the cheese is melty and the sauce is bubbling, for about 30 minutes.

Step 15 -Slice and serve with the sour cream, the cilantro, and the avocado.

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