chicken enchilada casserole
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped fresh onion
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 clovesgarlic, chopped
- Dash of ground red pepper
- ~30 oz beans (2 cans. we used our kidney and great northern beans)
- 2 cups boiled or sauteed chicken
- 1 cup thinly sliced green onions
- 18 (6-inch) corn tortillas
- 2 cups (8 ounces) cheese
- 1 cup milk
- 1/2 cup chopped fresh cilantro
- 1 (16-ounce) jar green salsa
- 10 tablespoon sour cream
- cilantro ..loads of it
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Preparation
- cook the beans, i recommend soaking them over night.
- heat oil in a large skillet over medium heat. Add chopped onion; cook until tender, stirring frequently. stir in spices; cook 1 minute. stir in beans; cook 2 minutes. remove from heat. add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.
- preheat oven to 350°.
- layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. repeat layers once. top with remaining 6 tortillas.
- combine milk, chopped cilantro, and salsa in a blender, and process until smooth. pour over top of tortillas. cover and bake at 350° for 35 minutes. uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions. bake for a few more minutes or until cheese melts. Serve with sour cream. garnish with many many cilantro sprigs.
This looks super yummy. I love chicken enchiladas, and the addition of beans sounds super yummy.
ReplyDeletePinning on pinterest. :)
Cheers,
Tracy Screaming Sardine