• Lisa Jarvis

Chicken and Veggie Enchilada Casserole




This is a simple way to enjoy the delicious taste of enchiladas, while getting some veggies! Your whole crew will enjoy this!

Here’s what you need:

2 cups cooked chicken, cut up

12-15 small corn tortillas ( depends on the size of your baking dish)

1T olive oil

1 green bell pepper, diced 1 jalapeño, minced ( optional) 1t minced garlic

1 cup frozen or fresh corn kernels

1 15 oz can black beans, rinsed and drained

Salt to taste 1 15 oz can red enchilada sauce

2 cups shredded Mexican cheese


Preheat oven to 375. In a large skillet, heat the oil and sauté the bell pepper and jalapeño until soft. Stir in the garlic, corn, beans and chicken. Salt lightly to taste. Stir to combine and heat the corn. In a 9x13 baking dish, soread 1/3 of the enchilada sauce on the bottom. Layer 4-5 corn tortillas over the sauce to cover the bottom. Spread half of the chicken and veggie mixture over the tortillas. Sprinkle with 1/3 of the cheese. Next, layer 4-5 more tortillas, 1/3 of the sauce, the remainder of the chicken and veggies, 1/3 of the cheese. Lastly, layer the remaining tortillas, sauce and top with the rest of the cheese. Bake uncovered at 375 for 30 minutes. Allow to sit a few minutes before serving. Enjoy!



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