Enchilada Casserole
From musicvibe185 17 years ago
- 20 minutes to make
- Serves 6
This Enchilada Casserole is a favorite among my friends. The cayenne pepper and fresh cilantro really gives the chicken a distinct taste. Also, the pepperjack cheese on top just melts in your mouth and leaves you wanting more.
Ingredients
- 5 cloves of garlic, chopped shopping list
- 12 corn tortillas (6 inch) shopping list
- 1 pinch cayenne pepper shopping list
- 1 red bell pepper, seeded and also chopped shopping list
- 1 orange bell pepper, seeded and also chopped shopping list
- 1 tbsp dry taco seasoning (or Mexican seasoning) shopping list
- 1 can black beans, washed and drained shopping list
- 1 tbsp olive oil shopping list
- 1 yellow bell pepper, seeded and also chopped shopping list
- 1 lb. boneless, skinless chicken breast, cubed shopping list
- 1 can kidney beans, washed and drained shopping list
- 1 package frozen corn kernels shopping list
- 1/2 bunch fresh cilantro, chopped shopping list
- 1 tbsp ground cumin shopping list
- 2 cups shredded cheese (pepper jack) shopping list
- 1 medium onion, chopped shopping list
How to make it
- Pre-heat your oven to 350 degrees. Heat the oil on medium and add the cubed chicken breasts. Add a pinch of cayenne pepper, cumin and taco (or Mexican) seasoning. Stir and add the garlic and onion. Cook until the chicken is colored brown, which takes about 5 minutes. Now include the yellow, orange, and red peppers and mix for five more minutes. Then add the kidney and black beans as well as the corn. Fill a 9x13 inch baking dish with corn tortillas. Then pour the skillet mixture on top of the corn tortillas and add pepper jack cheese and cilantro on top. Now bake between 25 to 30 minutes and once the pepper jack cheese on top begins to brown, it’s ready. Let it cool for 10 minutes and enjoy!
The Rating
Reviewed by 3 people-
I made this dish tonight. It was straightforward and tasty.Thank you for sharing.
batona
in Millville loved it
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