Recipe

Enchilada Casserole Recipe

Add Step-by-Step Photos	Musicvibe185 / All my dishes 3 years, 3 months ago 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. Prep:20m Cook:20m Servings:6	Musicvibe18
	tasty mexican enchilada

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Ingredients

5 cloves of garlic, chopped

12 corn tortillas (6 inch)

1 pinch cayenne pepper

1 red bell pepper, seeded and also chopped

1 orange bell pepper, seeded and also chopped

1 tbsp dry taco seasoning (or Mexican seasoning)

1 can black beans, washed and drained

1 tbsp olive oil

1 yellow bell pepper, seeded and also chopped

1 lb. boneless, skinless chicken breast, cubed

1 can kidney beans, washed and drained

1 package frozen corn kernels

1/2 bunch fresh cilantro, chopped

1 tbsp ground cumin

2 cups shredded cheese (pepper jack)

1 medium onion, chopped

Directions

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!

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