CHICKEN ENCHILADA CASSEROLE

Ingredients

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

Instructions

Lightly brown tortillas in a large skillet and dry over medium heat. It only takes about 30 seconds per side. Cut the tortillas in half and let them rest for a few minutes.
Preheat oven to 350 degrees.
In the same pan, heat the olive oil over medium heat.Add the onion and cook until soft. Once smooth, reduce the heat to medium-low and add the garlic. Cook for 1 minute, stirring constantly. Add 1 1/2 cups enchilada sauce to pan. Add the black beans and shredded chicken.Mix and heat for 2 minutes to meld the flavors.
Pour 2 tablespoons enchilada sauce into a 9-by-13-inch baking dish. Top with 1/4 of the sliced tortillas. Top with 1/3 of the chicken mixture and 1/4 of the mixed shredded cheese. Repeat two more times with 1/4 of the tortillas, 1/3 of the chicken mixture, and 1/4 of the shredded cheese.Finally, spread a layer of tortillas, the rest of the enchilada sauce and the rest of the cheese on top.
Cover and bake for 30 minutes. Uncover and bake for another 10-15 minutes until the cheese is lightly browned. Let the casserole rest 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 traditionally go with enchiladas, but my family prefers flour.
For best results, lightly brown the tortillas in a dry pan. It only takes a few minutes and changes the overall texture of the dish.The number of tortillas needed depends on the size of the tortillas and the exact dimensions of your casserole. I always buy a few extras just in case.
This casserole is best prepared quickly and baked while the tortillas have not absorbed much of the sauce.
A naturally flavored roast chicken works great in this recipe, but any cooked, shredded or diced chicken will work too.
Replace the chicken breast with ground beef and use it to make a beef enchilada casserole.For more flavor, fewer additives and better value for money, shred the block cheese.
Add fresh red peppers, black beans, green chilies or Colby Jack or Pepper Jack cheese.
If you add chopped avocado on top, toss it with freshly squeezed lemon juice to prevent it from browning too quickly.
If you enjoy cooking, make enchilada sauce from scratch. The authentic flavors will surpass this recipe.Homemade enchilada sauce takes less than ten minutes to make and tastes much better than canned.

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