Thursday, October 16, 2014

enchilada casserole... 50 minutes

the goods:

3 cups red enchilada sauce
16 corn tortillas, halved
2 cans (15 ounces each) black beans, rinsed and drained
1 can (11 ounces) whole corn kernels, drained
6 scallions, thinly sliced
4 cups shredded cooked chicken (from 1 rotisserie chicken)
3 cups pepper jack cheese
1 avocado, peeled, pitted, and diced
1/2 cup loosely-packed chopped fresh cilantro

Preheat oven to 375 degrees. Spray a 9-by-13-inch baking dish with cooking spray. Pour 3/4 cup enchilada sauce in the baking dish and spread until the bottom of the dish is coated. Top with a layer of tortilla halves, so the entire dish is covered. Sprinkle evenly with some of the black beans, corn, and green onions. Sprinkle with a heaping amount of chicken, and a handful of shredded cheese.
Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Conclude with a final layer of tortillas, sauce, beans, corn, onions, chicken, and cheese. Conclude with a final layer of tortillas and sauce.
Cover the pan with foil, and bake 20 minutes. Remove pan from oven, remove and discard foil. Sprinkle evenly with another handful of shredded cheese, then return to the oven (uncovered) and bake for 10 minutes, or until cheese is melted. Serve topped with avocado and cilantro.

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