This casserole is quick, easy, delicious and filling – 4 things we always want in our dinners! The black beans add something new to the traditional chicken corn tortilla enchilada taste, and the addition of avocado (or in our case – a LOT of avocado!) and avocado sauce gives it a silky smooth taste that pairs really nicely with the spicy enchilada sauce! Ready to make your next dinner? Here you go!
2 cans (10 oz each) enchilada sauce
12 corn tortillas
3-4 chicken breasts (or 4-5 cups rotisserie chicken) cooked and cubed OR shredded
1 small onion
1 can black beans (rinsed and drained)
1 can Ro-tel or whole, green chilies (chopped)
3 cups queso fresco or shredded Mexican blend cheese
2 medium avocados
2 tablespoons sour cream
2 tablespoons lemon OR lime juice
1/2 teaspoon salt
fresh cilantro (if desired)
Preheat oven to 350 degrees. Spread 1/2 cup enchilada sauce into a greased 13×9 baking dish. Top with tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup chilies and 1 cup cheese. Repeat layers. Bake, uncovered for 25-30 minutes or until bubbly and cheese is melted. While it’s baking, pit and cut up 1 avocado and place in food processor (you can also mix by blender or hand). Add sour cream and lemon or lime juice and salt. Blend until smooth. Top casserole with other avocado, cut up, and cilantro. Serve with avocado sauce on the side. Enjoy!
(recipe adapted from Taste of Home)