Enchilada Casserole

ENCHILADA CASSEROLE RECIPE

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Ingredients

3 cups of enchilada tomato

sauce

4 cups of black beans (cooked)

4 cups of fresh corn

2 cups of onion in julienne

4 cups of shredded chicken (good for the rotisserie chicken leftovers)

4 cups of Monterey Jack cheese

3 cups of cheddar cheese

1 bag of fresh cilantro

12 corn tortillas

1 package of béchamel sauce.

ENCHILADA CASSEROLE

Directions

Pre-heat the oven to 375ºF (190 ºC)

Cover the bottom of a casserole dish with the tomato sauce

Display the tortillas in one layer.

Drop in the corn, the beans, the onion and the chicken. Cover with more tortillas and enchilada sauce. Repeat the layers three times. Top with plenty of shredded cheddar cheese.

Spoon plenty of béchamel on top and  acheddar cheese, and finally decorate with sour cream.

Cook in the oven for 35 minutes.





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