Easy Enchilada Casserole

recipe
Make an easy Mexican recipe that's sure to please everyone at your dinner table. Pair with rice or a side salad for a delicious weeknight dinner.

Yield:

8 servings

Recipe from


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 jalapeños
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

Preparation

Sauté 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.

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.

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

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

Note:

June 2002
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