Enchiladas are normally corn tortillas rolled around a filling and then topped with sauce and cheese. The tortillas can be filled with beef, chicken, beans, cheese, or a combination of ingredients. For those who enjoy enchiladas but not the time it takes to fill and roll the tortillas, this recipe is a short cut that is just as satisfying.
- 28 ounces of enchilada sauce (red or green)
- 18 corn tortillas
- 2 cups of cooked diced chicken (Use rotisserie chicken to save time.)
- 1 can of black beans (drained)
- 1 can of pinto beans (drained)
- 1 tablespoon of cumin
- 1 tablespoon of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of dried oregano
- 2 teaspoons of salt (or to taste)
- 2 teaspoons of black pepper (or to taste)
- 1 small bell pepper (diced)
- 1 medium onion (diced)
- 16 ounces of shredded cheese (Cheddar, Monterey Jack, or a mixture)
- non-stick cooking spray
- Pre-heat the oven to 375°.
- In a large bowl, mix the cooked chicken, black beans, pinto beans, cumin, paprika, garlic powder, oregano, salt, black pepper, bell pepper, and onions together.
- Spray a (13 X 9 X 2 inch) rectangular baking dish with non-stick cooking spray.
- Spoon in enough enchilada sauce to coat the bottom of the dish.
- Layer corn tortillas on top of the enchilada sauce. Be sure to place the tortillas so that they cover the entire bottom of the baking dish.
- Spoon in a layer of the seasoned chicken and bean mixture to cover the tortillas.
- Top the chicken and bean mixture with a layer of enchilada sauce.
- Sprinkle on a layer of the shredded cheese (saving some to top the dish).
- Repeat the layers from steps #5 through #8. (Make sure that the final (top) layer is cheese. Add the final layer of cheese during the last 5 to 10 minutes of baking.)
- Bake the casserole for 25 to 35 minutes, or until it is completely heated through.
Let the casserole rest for about 10 minutes for easier serving.
If preferred, the bell pepper and onions can be sautéed in olive oil prior to adding them to the other ingredients. To shorten the preparation time, after the bottom of the baking dish is coated with enchilada sauce, the remaining sauce can be mixed directly into the chicken and bean mixture. Do not add too much sauce. The mixture should be fairly thick, not soupy, so that it is firm after baking. If one type of bean is preferred over the other, use two cans of the preferred type of bean instead. Chopped chives, sour cream, guacamole, and pico de gallo can be served on the side.