Saturday, April 4, 2015

chicken enchilada casserole... 1 hour

the goods:

1 can (14 ounces) red enchilada sauce
1 can (15 ounces) black beans, rinsed and drained
3 cups shredded monterey jack cheese
6 corn tortillas
2 chicken breasts
garnishes: salsa, sour cream, fresh cilantro

Cut each chicken breast into 3 pieces and place in a medium saucepan. Pour enchilada sauce over the chicken; cover and cook over medium-low heat, stirring occasionally, until chicken is cooked through, about 20 minutes. Remove chicken from sauce and shred with two forks.
Preheat oven to 375 degrees. Spread 1/4 cup of the enchilada sauce in the bottom of a 9-inch square baking dish. Place 3 corn tortillas in the bottom of the pan (cutting one in half to fit the corners). Top with a layer of chicken, a drizzling of sauce, a layer of beans, and a layer of cheese. Repeat 2 more times (for 3 total layers of: tortilla, chicken, sauce, beans, cheese).
Bake for 20-30 minutes uncovered, until bubbly and cheese has melted and started to brown on top. Serve with garnishes as desired.

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