Name: Cheesy Chicken Enchilada Casserole
Ingredients: Corn Tortillas: The sturdy base for our casserole, providing that authentic enchilada texture. Choose yellow or white corn tortillas, whichever you prefer.; Canned Enchilada Sauce: The flavorful backbone of the dish. Opt for your favorite brand and heat level – mild, medium, or hot – to customize the spice.; Canned Black Beans: Adds protein, fiber, and a hearty texture to the casserole. Make sure to drain and rinse them well.; Canned Corn: Provides a touch of sweetness and pops of juicy texture. You can use canned, frozen (thawed), or fresh corn kernels.; Onion: Forms the aromatic base for our vegetable mixture. Yellow or white onions work best.; Bell Pepper: Contributes color, sweetness, and a slight crunch. Red, green, yellow, or orange bell peppers are all great choices.; Shredded Cheese: The star of the “cheesy” show! Monterey Jack, cheddar, Colby Jack, or a Mexican blend are all excellent options for melty, cheesy goodness.; Olive Oil: Used for sautéing the vegetables and preventing sticking. You can also use other cooking oils like avocado or vegetable oil.; Spices: A blend of spices like chili powder, cumin, oregano, and garlic powder to enhance the flavor profile and give that classic enchilada taste.

Ingredients

Corn Tortillas: The sturdy base for our casserole, providing that authentic enchilada texture. Choose yellow or white corn tortillas, whichever you prefer.
Canned Enchilada Sauce: The flavorful backbone of the dish. Opt for your favorite brand and heat level – mild, medium, or hot – to customize the spice.
Canned Black Beans: Adds protein, fiber, and a hearty texture to the casserole. Make sure to drain and rinse them well.
Canned Corn: Provides a touch of sweetness and pops of juicy texture. You can use canned, frozen (thawed), or fresh corn kernels.
Onion: Forms the aromatic base for our vegetable mixture. Yellow or white onions work best.
Bell Pepper: Contributes color, sweetness, and a slight crunch. Red, green, yellow, or orange bell peppers are all great choices.
Shredded Cheese: The star of the “cheesy” show! Monterey Jack, cheddar, Colby Jack, or a Mexican blend are all excellent options for melty, cheesy goodness.
Olive Oil: Used for sautéing the vegetables and preventing sticking. You can also use other cooking oils like avocado or vegetable oil.
Spices: A blend of spices like chili powder, cumin, oregano, and garlic powder to enhance the flavor profile and give that classic enchilada taste.

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Instructions

Preheat Your Oven and Prepare Baking Dish: Begin by preheating your oven to 375°F (190°C). While the oven is heating, lightly grease a 9×13 inch baking dish. This prevents the casserole from sticking and makes serving easier.
Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5-7 minutes, or until the vegetables are softened and the onion becomes translucent. Stir occasionally to prevent burning.
Add Spices and Beans & Corn: To the skillet with the softened vegetables, add chili powder, cumin, oregano, and garlic powder. Cook for another minute, stirring constantly, until the spices become fragrant. This step is crucial for blooming the spices and releasing their full flavor. Next, add the drained and rinsed black beans and canned corn to the skillet. Stir everything together to combine and heat through. Cook for about 2-3 minutes more.
Assemble the Casserole Layers – Sauce Base: Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish and spread it evenly. This sauce layer will prevent the tortillas from sticking and add moisture to the bottom of the casserole.
Layer Tortillas, Vegetable Mixture, and Cheese – First Layer: Arrange a layer of corn tortillas over the sauce in the baking dish, slightly overlapping them if necessary to cover the bottom. You may need to cut some tortillas to fit snugly. Spoon about half of the vegetable and bean mixture evenly over the tortillas. Sprinkle about one-third of the shredded cheese over the vegetable mixture.
Second Layer of Tortillas, Vegetables, and Cheese: Repeat the layering process. Arrange another layer of corn tortillas over the cheese. Top with the remaining vegetable and bean mixture, spreading it evenly. Sprinkle another one-third of the shredded cheese over the top.
Final Layer – Tortillas, Sauce, and Cheese Topping: Arrange the final layer of corn tortillas over the second layer of cheese. Pour the remaining enchilada sauce evenly over the tortillas, ensuring they are well coated. Finally, sprinkle the remaining shredded cheese generously over the top of the enchilada sauce. This final layer of cheese will melt beautifully and create a golden, bubbly crust.
Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is heated through, the cheese is melted and bubbly, and the edges are lightly golden brown. The internal temperature should reach 165°F (74°C).
Rest and Serve: Once baked, remove the casserole from the oven and let it rest for about 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to slice and serve. Resting also helps to distribute the heat evenly and prevents burning your mouth!

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 25g