Ingredients
- 2 tbsp butter
- 1 medium onion, chopped
- 3 bell peppers, chopped
- 1 poblano pepper, chopped (optional, but recommended for a mild casserole – can sub with jalapeno or other hot pepper for heat)
- 3 cloves garlic, minced
- 2 lbs shredded chicken thighs
- 1 lb dried black beans, prepared (or 3 cans of beans)
- 12oz frozen corn
- 4.5oz can diced green chiles
- 30oz red enchilada sauce, divided – make your own to take this to the next level!
- 12 taco-sized (6”) tortillas – stale is actually preferred here!
- 4 cups shredded cheese – a Mexican blend, or cheddar and Monterey Jack or mozzarella
Instructions
- Preheat oven to 350°F. Melt butter in a large skillet over medium heat.
- Add onion and fresh peppers to the skillet and sauté until soft, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add chicken, beans, corn, and diced green chiles to the skillet. Mix and cook until warmed through, about 5 minutes.
- Set aside 1/2 cup of enchilada sauce. Pour the rest into the skillet and mix it in until evenly combined.
- Pour half of the filling into an 11×17” casserole dish (or a 9×13”, though you may have leftover filling). Spread 1 cup of cheese over the filling, then layer 6 tortillas over the cheese, and top with another cup of cheese. Add the remaining filling, another cup of cheese, and 6 more tortillas. Finish off with the remaining sauce and cheese. In short: filling, cheese, tortillas, cheese, filling, cheese, tortillas, sauce, cheese.
- Bake 30 minutes, until cheese is melted and sauce is bubbling.
- Rest 5 minutes then serve, garnished with your favorite toppings – sour cream, avocado, salsa, pickled jalapenos, cilantro, or even more cheese!
Notes
- Layering cheese above and below the tortillas prevents them from becoming too soft. Stale tortillas also help with this!
- If you use a 9×13″ casserole dish and have leftover filling, save it! It’s amazing with eggs (any way) for breakfast.