Chicken, Black Bean and Corn Enchilada Casserole

(8)
  3 reviews

1
tablespoon oil
1
cup chopped onions
1
large garlic clove, minced
1
(15-oz.) can black beans, drained, rinsed
1
(9-oz.) pkg. Green Giant™ Niblets® 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

Directions

  1. 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 5 Bake at 350°F. for 30 minutes. Uncover; bake an additional 8 to 10 minutes or until bubbly.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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