Chicken Enchilada Bake 🐔

We have heard of Enchiladas, but have we heard of twisting into a casserole? Now this has been done many times, but I can't say it's very popular. I love enchiladas and it's a staple dish I make many times a year, and now I have a different take on how to make it 😊

This dish reminds me of the open-face concept, where you deconstruct the food you eat and assemble it differently. This way you see the ingredients and can eat it the way you like. There has been controversy around this new technique, and though this casserole isn't too much of an open concept, it gives the enchiladas a different look, but still the same taste.

Chicken Enchilada Bake

Ingredients:

• 1 yellow onion, diced

• 1 tablespoon of ginger/garlic paste

• 2 bell peppers, 1 red and 1 green, diced

• 1 can of green chilies

• 1 can of sweet corn

• 1 jalapeno pepper, finely diced

• 1 can of black beans, drained

• 1 can of kidney beans, drained

• 1 can of diced tomatoes

• 2-3 chicken breasts

• taco seasoning mix, 1 packet

• 1 can of enchilada sauce

• 12 corn tortillas, halved

• Cheese of your choice, I would prefer Monterrey Jack or sharp cheddar

• toppings: finely chopped cilantro, green onion, and cojita cheese

Steps:

1. Heat oven to 375 degrees, and lightly spray a 9x13 OR an 11x15 dish with cooking spray. A casserole dish is best to use for this recipe.

2. On medium heat, add oil to a pot. Drench the chicken breast with taco seasoning and add to the pot. Cook for about 10-15 minutes, until fully cooked. Once cooked, set aside and shred into pieces.

3. On medium heat, add your oil, onion, bell peppers, and garlic paste to a separate pot. Saute until it has softened, 9-11 mins. Add chicken, green chile, beans, corn, diced tomatoes, and jalapeno pepper. Stir and once fully combined, for about 10-15 mins, remove from heat.

4. Taking the casserole dish, add a small amount of enchilada sauce that covers the entire bottom surface. Then add the halved tortillas on top of the sauce. Bgean adding the enchilada mixture (about 1/2 ) on top, add cheese, then repeat by drizzling enchilada sauce on top and adding the tortillas, remaining enchilada mixture, and cheese. Once done, cover with foil and bake for about 20 minutes.

5. Remove foil after 20 mins, and bake for an additional 15 mins.

6. Remove from oven and let sit just for 5-1o mins. Add the cilantro and green onions as garnish.

7. Bon Appetit!