Southwestern Casserole
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 2 tablespoons olive oil
- 2 (8 count) packages flour tortillas
- 3 chicken breasts
- 3 (8 ounce) cans enchilada sauce
- 1 (8 ounce) can stewed tomatoes
- 1 red onion
- 1 red bell pepper
- 1⁄2 tablespoon cumin
- 1⁄2 tablespoon cayenne pepper
- 2 teaspoons chili powder
- 2 cups frozen corn
- 1 (8 ounce) can black beans
- 1 (8 ounce) can kidney beans
- 1 cup frozen spinach
- 2 (12 ounce) bags sharp cheddar cheese
directions
- Cook chicken breasts and shred or cube then set aside. Preheat oven to 400 degrees.
- Blend can of stewed tomatoes and enchilada sauce in a blender until smooth. In a large pot, heat olive oil and saute red onion and bell pepper until tender. Add the enchilada sauce, corn and spinach then simmer for 3-4 minutes. Drain and rinse beans. Then add seasonings, chicken, and beans. Simmer for about 5 minutes. Finally, add about 2 hand fulls of cheese.
- Have a casserole dish ready and begin assembling. First lay down a layer of tortillas, then a layer of the mixture. Continue this ending with a layer of tortillas on top. Put a generous layer of cheese on top.
- Place casserole in the oven for 20 minutes or until cheese is golen brown.
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RECIPE SUBMITTED BY
I live in southern Louisiana and I love to cook! I couldn't handle being a professional cook so I just cook for my friends and family. Most of the recipes I try work out but of course there are always some mistakes.