Tuesday, September 22, 2009

Chicken Enchilada Casserole


18 corn tortillas
1 big can enchilada sauce (I recommend Old El Paso)
3 cups diced, cooked chicken
1 can black beans, rinsed and drained
1 can corn, drained
1 can Rotel, drained
1 Tbsp. chopped fresh cilantro, optional
shredded cheddar or Mexican cheese blend

Preheat oven to 350 degrees.

Layer 6 tortillas in bottom of 13x9 casserole. In a large bowl, combine chicken, beans, corn, Rotel, and cilantro*. Stir in half of enchilada sauce. Layer half of mixture over tortillas. Sprinkle with cheese. Layer 6 more tortillas, then remaining chicken mixture and sprinkle with cheese. Place remaining 6 tortillas on top and spread last half of enchilada sauce on top.

Cover with foil and bake for 20 minutes.

Remove foil, sprinkle with cheese and bake for an additional 10 minutes.

Serve with sour cream.

*I have also added a drained can of sliced olives before.

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