Ingredients
For the Enchilada Casserole:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked, shredded chicken
- 1 (10 ounce) can diced tomatoes and green chilies (undrained)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can green enchilada sauce
- 10-12 corn tortillas
- 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
For the Quick Pico de Gallo
- 1 cup chopped tomatoes
- 1/4 cup chopped onion (white or red)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Make the Quick Pico de Gallo:
- Combine ingredients: In a medium bowl, mix the chopped tomatoes, onion, cilantro, lime juice, salt, and pepper.
- Chill: Refrigerate for at least 30 minutes to allow the flavors to blend.
Make the Enchilada Casserole:
- Preheat oven: Preheat your oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic. Cook, stirring occasionally for 5-7 minutes, until softened.
- Add spices: Stir in the cumin, chili powder, salt, and pepper. Cook for 30 seconds more.
- Combine chicken and sauce: Add the shredded chicken, diced tomatoes and green chilies, black beans, and half of the enchilada sauce. Stir to combine and simmer for 5 minutes.
- Assemble the casserole: Spread a thin layer of the remaining enchilada sauce on the bottom of the prepared baking dish. Warm the tortillas slightly in the microwave for a few seconds each to make them more pliable. Fill each tortilla with a generous scoop of chicken mixture and roll it up. Place the enchiladas seam-side down in the baking dish.
- Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle with the shredded cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Rest and serve: Let the casserole rest for 5-10 minutes before serving. Serve hot with a generous helping of the Quick Pico de Gallo and your favorite toppings like sour cream, avocado, and cilantro.
Tips:
- Adjust spice level: Increase or decrease the chili powder to control the heat.
- Make it creamier: Stir in a dollop of sour cream or plain Greek yogurt with the enchilada sauce for extra richness.
- Customize your toppings: Your favorite toppings work great – try sliced black olives, jalapeños, etc.
