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Enchilada casserole | by shawnzrossi
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Enchilada casserole

1 medium onion, chopped

2 tbsp vegetable oil

1 (19 oz.) can enchilada sauce

1 (16 oz) can black beans, rinsed and drained

1 (14 1/2-oz) can diced tomatoes with jalapenos

1 (11 oz.) can Mexican-style corn, drained

1 tsp fajita seasoning or chili powder

1 tsp ground cumin

1 (10 oz.) pkg 6-inch corn tortillas (I used flour instead - it was fine)

3 cups chopped cook chicken (I used a cooked rotisserie chicken from the store and picked it from the bone)

3 cups (12 oz.) shredded Mexican four-cheese blend


Saute onion in hot oil in a large skillet over medium-high heat until tender. Stir in next 6 ingredients. Reduce heat to low and cook, stirring often, 5 min. or until thoroughly heated.


Spoon one-third of the sauce mixture into a lightly greased 13x9-inch baking dish. Layer with one-third of tortillas, half of chopped chicken, and 1 cup cheese. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken and 1 cup cheese. Top with remaining tortillas, sauce mixture and 1 cup cheese.


Bake at 350 degrees for 15 to 20 minutes or until golden and bubbly.


(You may also substitute 2 lbs lean ground beef, cooked, for the chicken, if desired.)


[ via Southern Living's 2002 Annual Recipes ]

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Taken on June 4, 2007