Enchilada Casserole
When I asked my husband this weekend, if he had any specific dinners he wanted me to fix this week he requested enchilada casserole. I haven't made it in at least 3 years so I was nervous as to whether I would remember how to make it even. It turned out great and it was another meal that even Ben (my picky little boy) ate.
Enchilada Casserole
Ingredients:
1 small onion, chopped
1 green pepper, chopped
1 can black beans, drained
1 tbsp butter
Salt
Pepper
Garlic Powder
2 chicken breast, cooked and shredded
1 can enchilada sauce
flour tortillas
shredded cheddar cheese
Directions:
Preheat the oven to 375 degrees.
In a skillet, over medium heat, saute the onion and green pepper in the butter for about 5 minutes. When done, pour the onions and peppers into a mixing bowl and season with the salt, pepper, and garlic powder, then mix in the black beans.
In a separate mixing bowl, mix the shredded chicken with most of the can of enchilada sauce.
In a greased casserole dish, cover the bottom with tortillas, then cover with the bean and veggie mixture. Cover the top with cheese and then place another layer of tortillas over the top. Next, add the chicken mixture and another layer of cheese. Cover the top with one more layer of tortillas and cover the tortillas with the last of the enchilada sauce followed by a final layer of cheese.
Bake for about 20 minutes or until the cheese is melty and the sauce is bubbling.
(It can be a little messy when scooping it out of the pan, but it tastes delicious. We covered ours with some sour cream.)
Enchilada Casserole
Ingredients:
1 small onion, chopped
1 green pepper, chopped
1 can black beans, drained
1 tbsp butter
Salt
Pepper
Garlic Powder
2 chicken breast, cooked and shredded
1 can enchilada sauce
flour tortillas
shredded cheddar cheese
Directions:
Preheat the oven to 375 degrees.
In a skillet, over medium heat, saute the onion and green pepper in the butter for about 5 minutes. When done, pour the onions and peppers into a mixing bowl and season with the salt, pepper, and garlic powder, then mix in the black beans.
In a separate mixing bowl, mix the shredded chicken with most of the can of enchilada sauce.
In a greased casserole dish, cover the bottom with tortillas, then cover with the bean and veggie mixture. Cover the top with cheese and then place another layer of tortillas over the top. Next, add the chicken mixture and another layer of cheese. Cover the top with one more layer of tortillas and cover the tortillas with the last of the enchilada sauce followed by a final layer of cheese.
Bake for about 20 minutes or until the cheese is melty and the sauce is bubbling.
(It can be a little messy when scooping it out of the pan, but it tastes delicious. We covered ours with some sour cream.)
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