Entrees
Chicken Enchilada Casserole
Makes about 15 servings
Chicken Enchilada Casserole
Makes about 15 servings
Cheesy and Latin-inspired comfort food at its finest.
Nutritional information per serving (based on 15servings): Calories 307 (30% from fat)
carb. 29g pro. 23g
fat 10g
sat. fat 4g
chol. 79mg sod. 937mg
calc. 161mg
fiber 4g
carb. 29g pro. 23g
fat 10g
sat. fat 4g
chol. 79mg sod. 937mg
calc. 161mg
fiber 4g
Ingredients
- 1 teaspoon vegetable oil
- ½ onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 garlic clove, finely chopped
- 1 can (4 ounces) diced green chiles
- 1 can (15.5 ounces) black beans, drained
- ½ teaspoon kosher salt
- 1 jar enchilada sauce
- 1 package corn tortillas
- 1 recipe Latin Shredded Chicken or
- 3-pound roasted chicken, meat removed and shredded
- 2 cups shredded Monterey Jack cheese
Preparation
- Assemble the Cuisinart® Stack5® with the baking pan and select 350°F. Add the oil to the pan.
- Once the oil is hot, add the onion, jalapeño and garlic. Stir over the heat until the vegetables are soft and fragrant, about 7 to 8 minutes. Add the green chiles, drained black beans and salt into the baking pan and stir over heat until mixture comes to a simmer. Continue to simmer for about 10 minutes to develop flavor. Remove and reserve. Clean the baking pan.
- Assemble the casserole. Add ½ cup of the enchilada sauce to the pan. Layer with corn tortillas. Add ½ of the shredded chicken, then ½ of the beans and then ¹/³of the cheese. Repeat. Finish with a layer of tortillas and then finally the cheese. Cover and select 300°F. Bake for 30 minutes until hot and the cheese is completely melted.
