Chicken Enchilada Casserole
Author: Itsy Bitsy Foodies
Recipe type: Main Course
Prep time:
Cook time:
Total time:
Serves: 4-6
- 2-3 chicken breasts
- 8-10 corn tortillas
- 1 can of black beans {or half pinto and half black beans}, rinsed and drained
- Roughly 1 1 /4 cup grated cheese
- Light sour cream
- Avocado
- 6 ounces of tomato paste
- 2 cups low-sodium chicken broth
- 1 tsp garlic powder
- ½ tsp salt, to taste
- ⅛ tsp black pepper, to taste
- 2 tsp chili powder, to taste
- ¼ tsp cumin, to taste
- Mix all of the ingredients in a pan over medium heat.
- Reduce the heat to low and let the sauce simmer for 30 minutes.
- Season the sauce to taste.
- Place the chicken breasts in a pan of boiling water and let them cook for 15-20 minutes or until they are no longer pink in the middle.
- Remove them from the water and let them cool for 5-10 minutes.
- Use two forks to shred them.
- Toss the shredded chicken with several spoonfuls of enchilada sauce.
- Place a corn tortilla in the bottom of a casserole pan. {I used a 6x6x4-inche deep pan.}
- Spoon enchilada sauce over the tortilla and then top with 1-2 Tbsp chopped chicken, 1-2 Tbsp beans and 1-2 Tbsp grated cheese.
- Place a tortilla on top and repeat the process until you reach the top of the casserole dish.
- Pour the remaining sauce over the stack of layered tortillas so that the sides of the tortillas are coated in sauce.
- Sprinkle cheese on top.
- Bake the casserole at 350 degrees for 30 minutes or until the cheese melts and the sauce begins to bubble.
- Let the casserole cool for 5-10 minutes before serving.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/chicken-enchilada-casserole/
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