Are you tired of the same old enchiladas? Looking for a new twist on a classic dish? Look no further than this Mushroom and Chicken Enchilada Casserole recipe! This casserole combines the flavors of tender chicken, savory mushrooms, gooey cheese, and zesty enchilada sauce for a delicious and satisfying meal. In this post, we will walk you through the steps to create this mouthwatering dish, from preparing the ingredients to assembling and baking the casserole. Get ready to impress your family and friends with this tasty and easy-to-make recipe!
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can enchilada sauce
- 8 oz mushrooms, sliced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded cheese
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 375°F.
- In a large skillet, sauté the onion, garlic, and bell pepper until softened.
- Add the mushrooms and cook until they release their liquid.
- Stir in the shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper. Cook for another 5 minutes.
- Spread a thin layer of the chicken mixture on the bottom of a 9×13 inch baking dish.
- Layer 4 corn tortillas on top of the chicken mixture.
- Spread another layer of the chicken mixture on top of the tortillas, followed by a layer of cheese.
- Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving.
- Garnish with fresh cilantro before serving.