Chicken Enchilada Casserole

gimmesomeoven.com

Laurie

1 tablespoon olive oil

1 medium white onion, peeled and diced

1 large red bell pepper, cored and diced

1 (4 ounce) can diced green chiles

2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)

1 (8 ounce) can whole kernel corn, drained

3 cups (about 1.5 pounds) shredded or diced cooked chicken

3 cups red enchilada sauce, homemade or store-bought, divided

12 corn tortillas, halved

3 cups shredded Monterrey Jack or Mexican blend cheese

toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado

Directions at gimmesomeoven.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer