Chicken enchilada casserole

Is this authentic Mexican? I seriously doubt it! Is it good? Oh yeah!

About 12 corn tortillas, cut in quarters
2-10 oz cans enchilada sauce, mild or hot
8 oz grated cheddar or Monterey Jack cheese
1-11 oz can whole kernel corn
1-14 oz can kidney beans
1/2 c diced onion
2 c shredded cooked chicken

Drain the corn and beans and mix together with the onions. Spread a thin layer of sauce on the bottom of a 10 or 12 inch square casserole dish. Cover with a single layer of tortillas, 1/3 of the bean mixture, 1/3 of the chicken, 1/4 of the cheese, and 1/4 of the remaining sauce. Create 2 more tortilla/bean/chicken/cheese/sauce layers in this manner. Finish with tortillas and the remaining sauce and cheese. Cover and bake at 350 f for 30 min, then uncover and cook for a final 15 min.

Variations.

  • Replace the chicken with the same amount of cooked ground turkey, cooked ground beef, etc.
  • Replace the kidney beans with pinto beans.
  • Replace the corn with the same amount of diced sweet red pepper.
Explore posts in the same categories: Ethnic, Poultry

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