Green Enchilada Chicken Bake Casserole
Ingredients
- 4 T. olive oil, divided
- 2 medium sweet potatoes, peeled and diced
- 1 red pepper, diced
- 1 medium onion, diced
- ½ 6 oz jar Corn and Chili Salsa from Trader Joe’s, or 1 cup drained corn
- 1 tsp. chili powder
- 1 T. cumin
- salt and pepper to taste
- 1 jalapeño, finely chopped
- 1 15 oz can black beans, drained
- 2 dozen corn tortillas
- 4 cups precooked chicken, shredded
- 1 28 oz can mild green chili enchilada sauce, or 2 small cans
- 2 cups grated sharp Cheddar cheese
- 2 cups grated Jack cheese
- lime, cut in small wedges for garnish
- fresh cilantro, finely chopped
- sour cream, for garnish
- small cherry tomatoes, halved, for garnish
Instructions
- Preheat oven to 375F. Spray a 9-inch x 13-inch casserole dish with non-stick spray.
- Heat 3 tbsp oil in large pan sauté sweet potato on medium/low until tender (about 15-20 minutes). In separate pan, heat 1 tbsp oil and saute onion and red pepper for about 5 minutes. Mix in the half jar of corn salsa, spices, salt and pepper to taste, and finely chopped jalapeño. Add in drained beans and sweet potato.
- Wrap a dozen corn tortillas in a moist paper towel and microwave for 1 minute to soften. Repeat again with the other 12 tortillas.
- Shred the chicken into bite-sized pieces; set aside.
- Layer 6 tortillas into the bottom of the casserole dish, arranging them so the whole surface is covered as much as you can. Over that make a layer of the vegetable mixture, 1/3 of the chicken, and 1/3 of the cheese. Drizzle with green enchilada sauce. Repeat the process 2 more times, ending with the rest of the sauce and cheese on top.
- Bake uncovered until the casserole is bubbling and cheese is melted and browning on top, about 40 minutes. Let sit about 5 minutes before serving hot.
- Serve with sour cream, tomatoes, chopped cilantro, and a wedge of lime.