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Easy Enchilada Casserole

Prep time 15 mins
Bake time 20 mins
Yield
Leftover chicken stars in this easy Mexican casserole. Plan to make this on a weeknight; from start to finish, the recipe takes only 35 minutes.

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons vegetable oil
  • 1 (19-ounce) can enchilada sauce
  • 1 (16-ounce) can black beans, rinsed and drained
  • 1 (14 1/2-ounce) can diced tomatoes with jalapenos
  • 1 (11-ounce) can Mexican-style corn, drained
  • 1 teaspoon fajita seasoning or chili powder
  • 1 teaspoon ground cumin
  • 1 (10-ounce) package 6-inch corn tortillas
  • 3 cups chopped cooked chicken*
  • 3 cups (12 ounces) shredded Mexican four-cheese blend

How to Make It

  1. Saute onion in hot oil in a large skillet over medium-high heat until tender. Stir in next 6 ingredients. Reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated.

  2. Spoon one-third of sauce mixture in bottom of a lightly greased 13- x 9-inch baking dish. Layer with one-third of tortillas, half of chicken, and 1 cup cheese. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese. Top with remaining tortillas, sauce mixture, and 1 cup cheese.

  3. Bake at 350° for 15 to 20 minutes or until golden and bubbly.

  4. *2 pounds lean ground beef, cooked, may be substituted.

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