Delicious Enchilada Casserole

Serving Size / Yield
1 Casserole
Ingredients
- 1 chile in adobo (from a 7-oz. can), chopped
- 1/2 tsp. adobo sauce (from 7-oz. can)
- 8 oz. black beans, drained and rinsed
- 8 oz. whole kernel corn without salt
- 1 7-oz. petite cut diced tomatoes with jalapeños, drained
- 4 6-inch corn tortillas, cut in half then into 1/4-inch strips
- light and dark meat from 1 sm. rotisserie chicken (approx. 1-lb. of meat), cut or shredded into bite-sized pieces
- 1 C. mild enchilada sauce
- 1/2 C. fresh squeezed lime juice
- 1 C. Mexican blend cheese (cheddar, Monterey jack, asadero, quesadilla)
- 1 C. sour cream
- 1 Tbs. cilantro, chopped, plus more for garnish
- 1 scallion, chopped, for garnish (optional)
Directions
Preheat oven to 350 degrees. Combine first nine ingredients plus one tablespoon cilantro in a large bowl until combined. Put into 10x7x2-inch baking dish and bake for 20 minutes. Remove from oven, add cheese, and return to oven for an additional 5 minutes or until cheese is melted. Remove from oven and let rest an additional 5 minutes. Prior to serving, top with a dollop of sour cream, and garnish with cilantro and scallions (optional).
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Reviews (2)
It looks like you should use red enchilada sauce for this casserole. Happy cooking!
Flag as inappropriate ksteed | May 5, 2011
Flag as inappropriate bnrudy | May 2, 2011