Mexican Chicken Enchilada Casserole
yield: 4
total time: 65 minutes
Ingredients
- 12 ounces enchilada sauce Trader Joe’s, or can of your favorite
- 8 soft taco sized flour tortillas
- 10 corn tortillas
- 1 cup frozen corn or canned, thawed
- 1 1/2 cups fresh mushrooms sliced
- 3 cloves garlic chopped
- 5 green onions chopped. Reserve green tops for garnish, optional
- 4 ounces green chilies can whole, diced
- adobo
- salt
- pepper
- 15 ounces black beans or pinto, rinsed and drained
- 3 1/2 cups chicken fully cooked chopped, store-bought rotisserie chicken works perfectly well
- 3 cups shredded cheddar Monterey Jack or Mexican Blend cheese
- 1/2 cup chopped cilantro
- Mexican crema or sour cream for serving
Nutrition
- Calories : 1180 calories
- Carbohydrate : 112 grams
- Cholesterol : 220 milligrams
- Fat : 45 grams
- Fiber : 18 grams
- Protein : 83 grams
- SaturatedFat : 23 grams
- Sodium : 2640 milligrams
- Sugar : 13 grams
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