Thursday, September 5, 2013

Chicken Enchilada Casserole

Chicken Enchilada Casserole
recipe and image from I Wash You Dry

1 cup sliced yellow onion
2 cups shredded rotisserie chicken
2 cups red enchilada sauce; divided
1 cup black beans; drained and rinsed
1 cup pinto beans; drained and rinsed
1/4 cup freshly chopped cilantro
1/4 tsp salt
1/8 tsp freshly ground pepper
2 avocados, pitted, peeled and sliced
6-8 corn tortillas
2 cups shredded sharp cheddar cheese
1/2 cup sliced black olives
sour cream (optional)
diced tomatoes (optional)


  1. Preheat oven to 350 degrees.
  2. Turn a large, dry, non-stick skillet to medium high heat and add sliced onions. Let onions cook till they turn a golden brown color; stirring occasionally. Remove from skillet and set aside.
  3. In the same skillet add the shredded chicken, 1 1/2 cups enchilada sauce, black beans, pinto beans, and cilantro. Season with salt and pepper. Let simmer over medium-high heat, stirring occasionally for 3-5 minutes.
  4. In a 8"x8" casserole dish tear up 3-4 of the corn tortillas into 1" pieces, and layer them on the bottom of the dish. Spoon half of the chicken filling on top of the torn tortilla pieces.
  5. Layer the caramelized onions on top of the chicken filling, then lay the avocado slices on top of the onions. Spoon the remaining chicken filling over the avocados.
  6. Tear up the remaining 3-4 corn tortillas to make a top layer over the chicken filling. Drizzle the remaining 1/2 cup of enchilada sauce evenly over the top layer.
  7. Spread out the shredded cheddar cheese on top of the casserole and then sprinkle on the sliced black olives.
  8. Bake at 350 degrees for 20 minutes. Remove from oven and let cool slightly before slicing.
  9. Serve with sour cream and diced tomatoes. Enjoy!

*I love casserole dishes so while it's cooking you can actually clean up the kitchen a little! :) This was so yummy! We loved it. I really loved the avocados and it served with sour cream and tomatoes. 

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