Saw this and I immediately thought of you
Welcome to the world of culinary delight! If you’re a fan of Mexican cuisine, you’re in for a treat. In this article, we’ll explore the enticing realm of Chicken Enchilada Casserole, a dish that combines rich flavors and textures to create a mouthwatering experience.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Small flour or corn tortillas | 12–14 |
| Olive oil | 2 tablespoons |
| Onion (finely chopped) | 1 |
| Garlic (minced) | 3 cloves |
| Enchilada sauce | 2 cups |
| Black beans (drained and rinsed) | 1 (15 ounce) can |
| Shredded cooked chicken | 2 ½ cups |
| Shredded cheddar cheese | 1 ¼ cups |
| Shredded Monterey Jack cheese | 1 ¼ cups |
| Chopped cilantro | To taste |
| Mango salsa (optional) | Optional |
| Chopped avocado (optional) | Optional |
Instructions:
- Browning the Tortillas Lightly brown the tortillas in a large dry skillet over medium heat. Cut them in half and set aside for a few minutes.
- Preheating the Oven Preheat the oven to 350 degrees. In the same skillet, heat olive oil over medium heat. Add chopped onions and cook until soft. Reduce the heat, add minced garlic, and cook for 1 minute.
- Creating the Flavor Base Add 1 1/2 cups enchilada sauce to the skillet. Introduce black beans and shredded chicken. Mix and heat for 2 minutes to meld the flavors.
- Layering the Casserole Spoon 2 tablespoons enchilada sauce into a 9×13 inch casserole dish. Layer with cut tortillas, chicken mixture, and shredded cheese. Repeat, ending with a layer of tortillas, remaining sauce, and cheese.
- Baking Perfection Cover and bake for 30 minutes. Uncover and bake an additional 10-15 minutes until the cheese is lightly browned. Let it rest for 5-10 minutes.
- Garnishing and Serving Top with chopped cilantro, salsa, and chopped avocado. Slice and serve, embracing the burst of flavors in each bite.
