Chicken Enchilada Casserole aka Stacked Chicken Enchiladas

Chicken Enchilada Casserole

It is simple to make, can be gluten-free and also easy to adapt to be vegan. Oh, and it’s also CRAZY good.

Chicken Enchilada Casserole aka Stacked Chicken Enchiladas

Chicken Enchilada Casserole aka Stacked Chicken Enchiladas

It is simple to make, can be gluten-free and also easy to adapt to be vegan. Oh, and it's also CRAZY good.

Ingredients

  • 3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe)
  • 16 corn tortillas, halved
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 6 scallions (green onions), thinly sliced
  • 4 cups (about 1.5 pounds) shredded cooked chicken
  • 3 cups shredded Monterrey Jack or Mexican blend cheese
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup loosely-packed chopped fresh cilantro
https://what2cook.net/chicken-enchilada-casserole-aka-stacked-chicken-enchiladas/

For instructions please visit: Gimme Some Oven

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