Funky Chicken Enchilada Casserole

Instead of rolled enchiladas, try this funky tortilla-crusted casserole filled with Mexican-seasoned chicken plus all the traditional enchilada fillings. Serve with sour cream, salsa, diced tomatoes, sliced green onion, guacamole, and chips if you like.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 412 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 medium onion, chopped
• 12 (6 inch) corn tortillas
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (10 ounce) package frozen corn
• 1 tablespoon taco seasoning mix
• 1 (15.5 ounce) can black beans, rinsed and drained
• ½ bunch fresh cilantro, chopped
• 8 cloves garlic, chopped
• 1 pinch cayenne pepper, or more to taste
• 2 cups shredded pepper Jack cheese
• 2 pounds skinless, boneless chicken breast, cubed
• 1 medium red bell pepper, seeded and chopped
• 1 medium yellow bell pepper, seeded and chopped
• 1 medium orange bell pepper, seeded and chopped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.

Step 2

Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.

Step 3

Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.

Step 4

Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.