Prep 15 mins
Cook 20 mins
This recipe is from an old Southern Living magazine, ca. 2002. I've used this numerous times with much success.
- 1 medium onion, chopped
- 2 tablespoons vegetable oil
- 1 (19 ounce) can enchilada sauce
- 1 (16 ounce) can black beans, rinsed & drained
- 1 (14 1/2 ounce) can diced tomatoes with jalapenos
- 1 (11 ounce) can Mexican-style corn, drained
- 1 teaspoon fajita seasoning mix or 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 (10 ounce) package 6-inch corn tortillas
- 3 cups chopped cooked chicken (** see note)
- 12 ounces shredded four-cheese Mexican blend cheese
- Saute onion in hot oil in a large skillet over medium-high heat until tender.
- Stir in next 6 ingredients.
- Reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated.
- Spoon one-third of sauce mixture in bottom of a lightly greased 13x9-inch baking dish.
- Layer with one-third of tortillas, half of chicken, and 1 cup cheese.
- Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese.
- Top with remaining tortillas, sauce mixture and 1 cup cheese.
- Bake at 350 degrees for 15 to 20 minutes or until golden and bubbly.
- **NOTE:2 pounds cooked lean ground beef, may be substituted.
This is a staple for our family. My kids LOVE it. Typically I divide this into 2 casserole dishes and freeeze one before cooking. Rotisserie chicken works well for this and I use green enchilada sauce and mild rotel tomatoes with green chiles. We serve this with avocado and extra black beans and often scoop it up with tortilla chips.
Yum!!! This is really and great dish. The black beans makes this different from other enchilada casseroles. Brought it work, and everyone wants the recipe!