Tuesday, November 8, 2011

chicken enchilada casserole


  • 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


  • 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.

1 comment:

  1. This looks super yummy. I love chicken enchiladas, and the addition of beans sounds super yummy.

    Pinning on pinterest. :)

    Tracy Screaming Sardine