Recipe by *Parsley*
This is my favorite Mexican casserole! I changed much of the original to suit our taste. I love it with a dollop of sour cream on top. My family loves it!
Top Review by minneapplegirl
This was a smart idea rather than rolling all those enchiladas. I did add a little Italian dressing to add flavor to the chicken mix. Probably b/c I didn't have seasoning packets and used liquid enchilada sauce I had made which was on the bland side. I omitted the water then. I also added diced tomatoes. I like that this recipe doesn't call for anything creamy and I can control the amount of cheese which we did go easy on. Will definitely be making this again in the future. Thanks for submitting!
- 1 tablespoon canola oil (or vegetable)
- 1 medium sweet onion, chopped
- 1 garlic clove, minced
- 5 cups cooked and shredded chicken breasts
- 2 (1 1/4 ounce) packets enchilada seasoning (or taco)
- 1 cup water
- 12 soft flour burrito-size flour tortillas
- 2 (15 ounce) cans dark red kidney beans, drained
- 2 cups frozen corn, thawed
- 2 cups shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 (16 ounce) jar salsa (mild)
- 3 tablespoons cilantro, divided
Directions See How It's Made
- Preheat oven to 350°F.
- Spray a 13x9-inch baking dish with nonstick cooking spray.
- In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender.
- Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through.
- Remove from heat and stir in shredded chicken.
- Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer.
- Repeat layers.
- Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350°F for about 45 minutes.