Happy hump day ya'll! Hope everyone had a fabulous long weekend and is getting back into the swing of things for a short week! Jenn and I are coming together again for another Wednesday What's Hap-pinning link up and we hope you join in as well - jut grab the button below and post about whatever is going on in your neck of the woods currently. That could be your favorite pins, new recipe you tried, a DIY...the ideas and inspiration = endless!
I've been on a pinning kick of fun and easy new recipes to try. I came across this chicken enchilada casserole and just had to try it. I mean, I'm obsessed with Mexican on any given day but to throw it into something with the label of casserole? I was hooked! This was super easy and fun to make and turned out surprisingly colorful and pretty to serve! Below is the recipe step-by-step and then some quick snap-shots before we devoured the entire thing.
 |
| Pin Via |
Ingredients:
- 3 cups red enchilada sauce
- 16 corn tortillas, halved
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 6 scallions (green onions), thinly sliced
- 4 cups (about 1.5 pounds) shredded cooked chicken
- 3 cups shredded Monterrey Jack or Mexican blend cheese
- 1 avocado, peeled, pitted and diced
- 1/2 cup loosely-packed chopped fresh cilantro
Directions:
Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.
Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.
Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.
 |
Start layering! |
No comments:
Post a Comment