Do you miss foreign travel during the covid-19 pandemic? We spent winters in South Texas for many years, and loved taking trips to Mexico. Most often to border towns, but also more extended trips . Beautiful, sophisticated Monterrey, and far down to the major port city of Veracruz. We loved the food. Homemade tortilla chips. Spicy hot salsa. Tacos, enchiladas, and all of the other wonderful dishes. Always accompanied by Margaritas, no matter what time of day. Try this Chicken Enchilada Casserole for a taste of Mexico. Even if you aren’t ready to fly there, you can close your eyes and dream. Ay Caramba!
Chicken Enchilada Casserole
INGREDIENTS:
3 cups shredded, cooked chicken.
1 package Taco seasoning mix
1 can (4.5 oz.) chopped green chilies
1 cup fresh or canned whole kernel sweet corn
1 can (15.5 oz) black beans, rinsed and drained
1 (10z) can red enchilada sauce
8 ( 6 inch) corn tortillas cut in half
2 cups shredded Colby-Monterey Jack cheese blend
Directions:
Preheat oven to 350 degrees..
In a large bowl, combine chicken, taco seasoning mix, green chilies, corn, black beans, and enchilada sauce.
Place 8 tortilla halves in the bottom of a 9X13 Inch baking dish. Top with half of the chicken mixture. Sprinkle with 1 cup of the cheese. Top with remaining tortilla halves. Spoon remaining chicken mixture and remaining cup of cheese.
Bake, covered with foil, for the first 20 minutes. Then uncover and Bake 10 more minutes or until cheese is melted and sauce is bubbling.
Garnish with cilantro, avocado or sour cream , if desired.
If you don’t care for black beans, you can leave them out of the recipe and increase the corn to 2 cups. For the chicken, you can either use rotisserie chicken or poach some chicken breasts.