About
We just have to thank Bo, first for coming up with this fresh twist on both enchiladas and casseroles and creating a comfort food even better than its inspirations, and second for sharing his recipe! Each layer builds on the incredible Tex-Mex classic, with tortillas supporting juicy chicken, sharp, melty cheddar and Monterey Jack, and sautéed onions and peppers. Throw in some green chiles for a pinch of heat and creamy enchilada sauce and bam! Bo's Enchilada Casserole positively bounces its way into your regular menu and your heart!
Ingredients
- For the enchiladas:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (15.5-ounce) can corn, drained
- 3 cups chicken, cooked and shredded
- 1 (4.5-ounce) can diced green chiles
- 2 (10-ounce) cans enchilada sauce
- 18 corn tortillas
- 2 cups cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- Optional, for serving:
- sour cream, to taste
- cilantro, to taste, chopped
- avocado, to taste, diced
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a large skillet, over medium heat, heat the oil.
Step 3 -Add the onion and pepper to the skillet and cook until soft, about 5 minutes.
Step 4 -Add the garlic to the veggie mixture and cook until fragrant, about 1 minute.
Step 5 -Add the black beans, the corn, the chicken, and the green chiles to the veggie mixture and cook until warmed through, about 5 minutes.
Step 6 -Reserve 1/2 cup of the enchilada sauce.
Step 7 -Pour the remaining enchilada sauce over the veggie mixture and stir to combine.
Step 8 -Spread the reserved enchilada sauce into a 9x13-baking dish.
Step 9 -Layer 6 of the tortillas into the pan, overlapping to cover the entire pan.
Step 10 -Pour 1/3 of the chicken mixture over the tortillas.
Step 11 -Top the chicken mixture with 1/3 of the cheddar cheese and 1/3 of the Monterey Jack cheese.
Step 12 -Top the cheese-covered chicken mixture with 6 more tortillas.
Step 13 -Repeat the layers twice, finishing with the cheese.
Step 14 -Bake the enchiladas until the cheese is melty and the sauce is bubbling, for about 30 minutes.
Step 15 -Slice and serve with the sour cream, the cilantro, and the avocado.
