-
-
My review
Funky Enchilada Casserole
Anne
"My good friend brought this to me in the hospital after I had just had a baby. My husband promptly took it home and ate the entire thing without sharing. I had to remake it myself to find out what he'd been raving about. I've made a few adjustments and so can you according to your tastes! This is a great casserole to make because some of the canned ingredients you may already have. Serve with sour cream, hot sauce, and cold diced tomatoes or salsa if you like. Maybe even serve some chips and guacamole to round it out."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 595 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
- Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
- Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.
Nutrition Facts
Per Serving: 595 calories; 20.1 g fat; 65.4 g carbohydrates; 40.7 g protein; 91 mg cholesterol; 889 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5269 Ratings
-
-
-
-
-
Most helpful positive review
10/4/2006
this recipe was really yummy. I did add a few things to it like black olives, I also put enchilada sauce on bottom of cake pan so shells wouldn't stick. And on tortilla shells spread refried be...
Most helpful critical review
1/17/2006
I tried this recipe today because it sounded good and I had all the ingredients in my pantry. It tasted fine, I would make it again if I were in need of a quick meal, but I just found it okay. ...
Most helpful
Most positive
Least positive
Newest
1/17/2006
I tried this recipe today because it sounded good and I had all the ingredients in my pantry. It tasted fine, I would make it again if I were in need of a quick meal, but I just found it okay. ...
10/4/2006
this recipe was really yummy. I did add a few things to it like black olives, I also put enchilada sauce on bottom of cake pan so shells wouldn't stick. And on tortilla shells spread refried be...
11/5/2006
I made this recipe last week and I thought it was absolutely great. I actually passed it on to my mexican friend who loves enchiladas but has a 2 year old and no time for prep these days. It w...
8/29/2006
I LOVED this recipe. I'm new to cooking, so when I say this was easy to make. I mean it. The best thing for this recipe is to make sure you have all of your ingredients chopped up and ready to c...
2/28/2008
i put chips on the bottom as suggested and next time would probably layer them throughout because this is just like nachos. delicious. instead of a taco seasoning packet i used cumin, paprika, c...
4/17/2008
I really liked this casserole! I made only one change to the original recipe - after reading the reviews, I decided to use the crunchy tostada shells (like a flat crispy taco shell), broken int...
11/8/2011
So YUM! I used ground turkey, made my own taco seasoning (less sodium) reduced the cumin and skipped the cilantro. I layered this like a lasagna using enchilada sauce on the bottom and between t...
12/9/2010
This is good to use with pantry/on hand ingredients. I used only one can of organic black beans and omitted the kidney beans. I used my own homemade taco seasoning. I also used a corn-flour tort...