CHICKEN ENCHILADA CASSEROLE

Ingredients

• 12-14 small flour or corn tortillas
• 2 tablespoons olive oil
• 1 onion finely chopped
• 3 cloves garlic minced
• 2 cups enchilada sauce
• 1 15 ounce can black beans drained and rinsed
• 2 ½ cups shredded cooked poultry breast or poultry thighs
• 1 ¼ cups shredded cheddar cheese
• 1 ¼ cups shredded Monterey Jack cheese
• Chopped cilantro
• Mango salsa optional
• Chopped avocado optional

Instructions

Lightly brown the tortillas in a giant dry skillet over medium heat. It solely takes about 30 seconds per side. Cut the tortillas in half of and set apart for a few minutes.
Preheat oven to 350 degrees.
Using the equal skillet warmness the olive oil over medium heat. Add the onion and cook dinner till soft. Once tender limit the warmness to medium low and add the garlic. Cook for 1 minute whilst stirring constantly. Add 1 half cups enchilada sauce to the skillet. Add the black beans and shredded chicken. Mix to mix and warmness two minutes to meld the flavors.
Spoon two tablespoons enchilada sauce into a 9×13 inch casserole dish. Layer with 1/4 of the reduce tortillas. Top with 1/3 of the fowl combination and 1/4 of the shredded cheese mixed. Repeat two extra instances with 1/4 of the tortillas, 1/3 of the fowl mixture, and 1/4 of the shredded cheeses. End with a layer of tortillas, the closing enchilada sauce, and the relaxation of the cheese.
Cover and bake for 30 minutes. Uncover and bake some other 10-15 minutes or till the cheese is gently browned. Let the casserole relaxation for 5-10 minutes. Top with chopped cilantro, salsa, and chopped avocado. Slice and serve.

Notes

Both corn and flour tortillas work in this recipe. Corn tortillas are typical with enchiladas, however my family prefers flour.
For nice results, lightly brown the tortillas in a dry skillet. It solely takes a few minutes, and it makes a distinction in the universal texture of the dish.
The quantity of tortillas you will want relies upon on the measurement of the tortillas and the actual dimensions of your casserole dish. I usually buy a few extras, simply in case.
This casserole is at its first-rate organized and baked promptly, whilst the tortillas have no longer absorbed a good deal of the sauce.
A herbal taste rotisserie poultry works notable with this recipe, however any cooked shredded or diced hen will work.

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