It's no secret that I LOVE Mexican food. Put anything in a tortilla and it makes it delicious! When I saw this recipe on Pinterest I knew I had to try it. It's full of my favorite things: black beans, avocados, sauteed onions, tortillas, cilantro.. etc. Buy a rotisserie chicken to save time or cook 3-4 chicken breasts in a slow cooker covered with water or chicken broth for 4 hours on low. Use your stand mixer to shred the chicken (see how here). This casserole can be so versatile for easy substitutions. Delicious and satisfying to my inner Mexican. I hope you enjoy!
- 1 cup sliced yellow onion
- 2 cups shredded rotisserie chicken
- 2 cups red enchilada sauce; divided
- 1 cup black beans; drained and rinsed
- 1 cup pinto beans; drained and rinsed
- 1/4 cup freshly chopped cilantro
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 2 avocados, pitted, peeled and sliced
- 6-8 corn tortillas
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sliced black olives
- sour cream (optional)
- diced tomatoes (optional)
Instructions
- Preheat oven to 350 degrees.
- Turn a large, dry, non-stick skillet to medium high heat and add sliced onions. Let onions cook till they turn a golden brown color; stirring occasionally. Remove from skillet and set aside.
- In the same skillet add the shredded chicken, 1 1/2 cups enchilada sauce, black beans, pinto beans, and cilantro. Season with salt and pepper. Let simmer over medium-high heat, stirring occasionally for 3-5 minutes.
- In a 8"x8" casserole dish tear up 3-4 of the corn tortillas into 1" pieces, and layer them on the bottom of the dish. Spoon half of the chicken filling on top of the torn tortilla pieces.
- Layer the caramelized onions on top of the chicken filling, then lay the avocado slices on top of the onions. Spoon the remaining chicken filling over the avocados.
- Tear up the remaining 3-4 corn tortillas to make a top layer over the chicken filling. Drizzle the remaining 1/2 cup of enchilada sauce evenly over the top layer.
- Spread out the shredded cheddar cheese on top of the casserole and then sprinkle on the sliced black olives.
- Bake at 350 degrees for 20 minutes. Remove from oven and let cool slightly before slicing.
- Serve with sour cream and diced tomatoes. Enjoy!
Found through Pinterest, here.
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