The Scoop
Enchiladas decided to skip the rolling and go straight for the casserole dish.
Layers of tender chicken, black beans, sweet corn, green chiles, tortillas, and plenty of melty cheese come together under a rich enchilada sauce.
It’s saucy, hearty, ridiculously comforting, and built for feeding a crowd without the tortilla-by-tortilla assembly line.
Ingredients
For the enchiladas:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (15.5-ounce) can corn, drained
- 3 cups chicken, cooked and shredded
- 1 (4.5-ounce) can diced green chiles
- 2 (10-ounce) cans enchilada sauce
- 18 corn tortillas
- 2 cups cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
Optional, for serving:
- sour cream, to taste
- cilantro, to taste, chopped
- avocado, to taste, diced
Directions
- Preheat the oven to 350 degrees F.
- In a large skillet, over medium heat, heat the oil.
- Add the onion and pepper to the skillet and cook until soft, about 5 minutes.
- Add the garlic to the veggie mixture and cook until fragrant, about 1 minute.
- Add the black beans, the corn, the chicken, and the green chiles to the veggie mixture and cook until warmed through, about 5 minutes.
- Reserve 1/2 cup of the enchilada sauce.
- Pour the remaining enchilada sauce over the veggie mixture and stir to combine.
- Spread the reserved enchilada sauce into a 9x13-baking dish.
- Layer 6 of the tortillas into the pan, overlapping to cover the entire pan.
- Pour 1/3 of the chicken mixture over the tortillas.
- Top the chicken mixture with 1/3 of the cheddar cheese and 1/3 of the Monterey Jack cheese.
- Top the cheese-covered chicken mixture with 6 more tortillas.
- Repeat the layers twice, finishing with the cheese.
- Bake the enchiladas until the cheese is melty and the sauce is bubbling, for about 30 minutes.
- Slice and serve with the sour cream, the cilantro, and the avocado.
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