Some days are made for enchiladas, and then there are days that just scream enchilada casserole! If the word casserole frightens you or fills your head with the idea of a mushy mess of gross. Just wipe that memory from your brain. Do we have a clean slate? Okay…good! Now think of your favorite, mouthwatering enchilada. And let’s take it one step further, all the things you’ve come to love…chicken, corn, pepper jack cheese, smothered in enchilada sauce and baked to perfection. And here’s the exciting part, no rolling or stuffing is required. It’s delicious layers of goodness, that will make you swoon with just one bite!
White and Green Chicken Enchilada Casserole
Layers of tortillas are combined with pepper jack cheese, enchilada sauce, corn and cannellini beans. This white casserole is topped with all green garnishes...resulting in a beautiful and tasty delight.
- 2 cups shredded cooked chicken
- 1 cup plain Greek yogurt or sour cream
- ½ teaspoon ground cumin
- 1 11 oz. can Southwestern-style Corn, rinsed and drained* (or sweet corn)
- 1 14 oz can Cannellini beans, rinsed and drained*
- 1 28 oz. can Green Enchilada sauce
- 24 soft flour tortillas halved (corn tortillas may be used)
- 3 cups shredded Pepper Jack cheese
- 1 avocado, diced; for topping
- ¼ cup chopped fresh cilantro leaves for topping
- 1/2 cup chopped lettuce for topping
- 2 green onions, chopped for topping
Preheat oven to 375 degrees. Spray a 9×13-inch baking pan with cooking spray, and set aside.
In a large mixing bowl combine the chicken, yogurt and cumin and stir until combined.
Combine the corn with the beans, and rinse and drain them both. (I add them to a salad spinner to remove any excess water.)
To assemble the enchiladas, place 8 tortilla halves in the prepared baking pan so that they cover the bottom of the pan. Spread about 1/4 cup enchilada sauce on top of the tortillas, then top evenly with the chicken mixture, followed by 1/2 cup of bean mixture, and 1 cup shredded cheese. Repeat with a second layer of tortillas, sauce, chicken, beans/corn and cheese. Top with a final layer of just tortillas, enchilada sauce and cheese.
Cover the casserole with aluminum foil. Tent the foil so the cheese does not stick. Bake for 20 minutes. Then remove the foil and continue to bake for an additional 15 minutes, uncovered, until bubbly and the cheese is melted and slightly brown.
Remove pan from the oven, sprinkle with avocado, cilantro, lettuce and green onion. Enjoy!
Great served with rice.