- 1 tablespoon oil
- 1 cup chopped onions
- 1 large garlic clove, minced
- 1 (15-oz.) can black beans, drained, rinsed
- 1 (9-oz.) pkg. frozen corn, thawed
- 2 cups diced cooked chicken
- 1 (10-oz.) pkg. corn tortillas
- 1 (19-oz.) can Old El Paso™ Enchilada Sauce
- 8 oz. (2 cups) shredded Cheddar cheese
Step 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
Step 2 Heat oil in large skillet over medium heat until hot. Add onions; cook 4 to 5 minutes or until tender, stirring frequently. Add garlic; cook and stir 30 to 60 seconds or until softened. Stir in beans, corn and chicken. Remove from heat.
Step 3 Cut stack of tortillas in half; cut each half into 1/2-inch strips. Place 1/3 of tortilla strips evenly in bottom of sprayed baking dish. Top with 1/3 of enchilada sauce. Layer with half of bean mixture and half of cheese. Cover with second 1/3 of tortilla strips and second 1/3 of enchilada sauce. Layer with last half of bean mixture and remaining 1/3 of tortilla strips.
Step 4 Top with remaining enchilada sauce. Sprinkle with remaining half of cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
Step 5 Bake at 350°F. for 30 minutes. Uncover; bake an additional 8 to 10 minutes or until bubbly.
NutritionCalories510(Calories from Fat200),Total Fat22g(Saturated Fat10g,),Cholesterol80mgSodium810mgTotal Carbohydrate46g(Dietary Fiber8g Sugars7g),Protein32g;% Daily Value*:Vitamin A15%;Vitamin C6%;Calcium40%;Iron20%; Exchanges:3 Starch; 3 Other Carbohydrate; 3 1/2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsEnchiladas are meat-or cheese-filled corn tortillas, served hot topped with sauce and cheese. For this fast, simple enchilada casserole, the tortillas are cut into strips and layered with the filling, sauce and cheese.
Use leftover chicken, or purchased cooked chicken frozen or from the grocery store deli.
Turkey or pork can be used in place of the chicken in this casserole.