Easy & Fun Enchilada Casserole Recipe

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
• 0.5 bunch fresh cilantro, chopped
• 2 cups shredded pepperjack cheese

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
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, cooking until the chicken is browned (about 5 minutes). Add the red, yellow, and orange peppers, cooking for another 5 minutes. Then, mix in the black beans, kidney beans, and corn. Remove from the heat.
3. Line a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture, then top with cilantro and pepperjack cheese.
4. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is starting to brown. Let it stand for 10 minutes before serving with your favorite Mexican toppings.

Nutrition

• Calories: 595 kcal
• Fat Content: 20 g
• Fiber Content: 15 g
• Sugar Content: 5 g
• Sodium Content: 889 mg
• Protein Content: 41 g
• Cholesterol Content: 91 mg
• Carbohydrate Content: 65 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g