Simple Chicken Enchilada Casserole
Servings: 4
Ingredients
- 1 19 ounce can enchilada sauce
- 1 tablespoon vegetable oil
- 2 cups chicken cooked & shredded
- *4 ounce of dried black beans cooked
- 1 4.5 ounce can green chiles, diced and drained
- 3 tablespoons cilantro chopped
- 8 6-inch corn tortillas
- 1/2 cup sour cream
- 1 cup cheddar cheese shredded
- black olives sliced (optional)
- green onions optional
Instructions
- Preheat oven to 375°.
- Heat vegetable oil in a large skillet over medium heat. Add the chicken, black beans, green chile peppers and cilantro, heat until everything is warmed. Remove from heat.
- Spread half of the enchilada sauce in the bottom of a 9×9 baking dish. Place 4 corn tortillas over the sauce. Spoon the chicken mixture over the tortillas and cover with sour cream. Cover chicken mixture with the remaining corn tortillas and enchilada sauce. Top with cheese, cover and bake for 30 minutes.
- Remove cover and bake an additional 5-10 minutes.
- Let stand 5 minutes before serving.
Notes
How to lower the cost:
-Make your own enchilada sauce
-Use leftover chicken
-Use dry beans instead of canned, 4 ounces dry = 15 ounce canned
-Purchase spices from a dollar store.
-Use coupons when possible
-Make your own enchilada sauce
-Use leftover chicken
-Use dry beans instead of canned, 4 ounces dry = 15 ounce canned
-Purchase spices from a dollar store.
-Use coupons when possible