Funky Enchilada Casserole

Cinco de Mayo - World Cuisine

My good friend brought this to me in the hospital after I had just had a baby. My husband promptly took it home and ate the entire thing without sharing. I had to remake it myself to find out what he'd been raving about. I've made a few adjustments and so can you according to your tastes! This is a great casserole to make because some of the canned ingredients you may already have. Serve with sour cream, hot sauce, and cold diced tomatoes or salsa if you like. Maybe even serve some chips and guacamole to round it out.

Brief

Prep 35 mins

Cook: 25 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Funky Enchilada Casserole

Ingredients

1 tablespoon olive oil

1 pound skinless

boneless chicken breast meat - cubed

1 tablespoon ground cumin

or to taste

1 tablespoon dry Mexican or taco seasoning

1 pinch cayenne pepper

1 medium onion

chopped

5 cloves garlic

chopped

1 red bell pepper

seeded and chopped

1 yellow bell pepper

seeded and chopped

1 orange bell pepper

seeded and chopped

1 (15.5 ounce) can black beans

rinsed and drained

1 (15 ounce) can kidney beans

rinsed and drained

1 (10 ounce) package frozen corn kernels

12 (6 inch) corn tortillas

½ bunch fresh cilantro

chopped

2 cups shredded pepperjack cheese

Southwestern Egg Rolls

World Cuisine

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned about 5 minutes. Add red yellow and orange peppers; cook and stir for another 5 minutes then mix in the black beans kidney beans and corn. Remove from the heat.

Step 3

Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.

Step 4

Bake for 25 to 30 minutes in the preheated oven until the cheese is starting to brown on top. Let stand for 10 minutes then serve with your favorite Mexican food toppings.

Nutritional Information

Funky Enchilada Casserole

Servings Per Recipe:6

Calories: 594.8

% Daily Value *

Protein: 40.7g 82%

Carbohydrates: 65.4g 21%

Dietary Fiber: 15.1g 61%

Sugars: 5g

Fat: 20.1g 31%

Saturated Fat: 8.8g 44%

Cholesterol: 91.1mg 30%

Vitamin A Iu: 1783.1IU 36%

Niacin Equivalents: 16.2mg 125%

Vitamin B6: 0.8mg 53%

Vitamin C: 107.5mg 179%

Folate: 93.3mcg 23%

Calcium: 362.2mg 36%

Iron: 4.9mg 27%

Magnesium: 107.3mg 38%

Potassium: 820.2mg 23%

Sodium: 888.9mg 36%

Thiamin: 0.4mg 37%

Calories From Fat: 180.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.