Enchiladas Casserole

Serves 6-8

 

1 tablespoon oil                     

1 onion, small dice                

1 bell pepper, small dice        

12 corn tortillas                     

2 cups enchilada sauce

2 cups Mexican cheese or cheddar cheese

1 cup black beans

1 cup corn

2 cups rotisserie chicken, shredded, optional

 

  1. Heat 1 tablespoon oil in a frying pan and sauté onions and peppers until soft.

  2. Preheat oven to 350 and coat a 9X13 pan with cooking spray. Lay 4 tortillas on the bottom of the pan.

  3. Evenly spread ¼ cup sauce on top. Then sprinkle ¼ of the vegetables, chicken and  cheese.  Repeat until you have 4 layers.

  4. Bake covered at 350 for 30 minutes until casserole is hot. Cool and freeze, if desired.

  5. When serving, garnish with sour cream, cilantro, salsa, guacamole, green onions or black olives.

  6. Serve with yellow rice and a salad.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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