Enchilada Casserole

This is a great dish to make for a party.

Cooking, Serving, Freezing, Reheating

You can prepare in advance, refrigerate, and cook in a day or two, or freeze and cook when you want a quick meal.

Serve with salsa, sour cream, chopped jalapenos, and even guacamole, if desired.

Freeze any leftovers and re-heat in the microwave. This freezes and reheats extremely well!

Cooking  Time

45

Preparation Time

20

Servings

12

Equipment

  • 1 aluminum foil pan with approximate dimensions 10x12x4

Ingredients

  • 2 c chopped green onions
  • 4 c chopped bell peppers (I like to use all three colors for visual appeal)
  • 1 15-oz can sweet corn, drained; or 2 cups frozen
  • 1 15-oz can black beans, rinsed
  • 2 10-oz cans Rotel or store-brand tomatoes with green chilis
  • 3 cups of your favorite brand of salsa, medium or hot
  • 1 can of chopped green chilis, mild
  • 30 corn tortillas
  • 3 T Beggs Bold Blends Taco Mix
  • 5 cups of shredded cheese, Mexican blend, pepper jack, any of the cheddars, or Colby
  • 3 cups cooked chicken, shredded and mixed with Beggs Bold Blends Taco Mix
  • 3 cups chicken broth

 

Directions

  1. In a large mixing bowl, mix salsa, green chilis, Rotel, and chicken broth (wet mixture)
  2. Place a layer of 3 corn tortillas on the bottom of the pan
  3. Spread ½ the meat evenly over the tortillas.
  4. Sprinkle ½ the corn, ½ the black beans, ½ the chopped onions, and ½ the bell peppers over the meat.
  5. Ladle ½ the wet mixture over the entire layer.
  6. Add a layer of ½ of the cheese.
  7. Repeat
  8. Bake at 350 covered with foil for 50 minutes.
  9. Remove foil and bake until the top browns a bit.

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