Enchilada Casserole
A Kitchen Muse: 
Recipe type: casserole, dinner, entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
An easy delicious weeknight meal!
  • 1 cup chopped onion
  • 2 tsp. vegetable oil
  • 2 cups shredded chicken
  • 1 can pinto beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • ¼ cup chopped cilantro
  • 3 cups enchilada sauce, divided
  • 2 ripe avocados, sliced
  • ¼ tsp. salt
  • ¼ tsp. ground pepper
  • 2 cups shredded sharp cheddar cheese
  • ¼ cup sliced black olives
  • sour cream and lime slices for garnish
  1. Saute onions in 2 tsp. vegetable oil
  2. Poach 2 chicken breasts in water until cooked through and shred with two forks.
  3. Combine shredded chicken, beans and cilantro in a bowl.
  4. Add chicken mixture to sauteed onions with two cups of enchilada sauce, salt and pepper.
  5. Spray an 8 x 8 baking pan with PAM.
  6. Tear 3-4 corn tortillas into small pieces and layer in the bottom of the pan.
  7. Spread ½ the chicken mixture over the tortillas.
  8. Layer sliced avocados over chicken mixture, followed by the remaining chicken mixture.
  9. Top with 3-4 torn corn tortilla pieces and 1 cup of enchilada sauce.
  10. Top casserole with two cups shredded cheddar cheese and sliced black olives.
  11. Bake at 350 degree for 20 minutes.
  12. Let cool slightly before cutting into squares.
  13. Garnish with sour cream and slices of lime.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2012/10/06/enchilada-casserole/