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Funky Enchilada Casserole
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Tex-Mex Chicken Casserole: Baked chicken with beans, bell peppers, and tortillas, topped with cheese. Serve with sour cream, hot sauce, tomatoes, and guacamole.
Ingredients:
  • 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:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • In a large skillet over medium heat, warm the oil. Add chicken and season with cumin, Mexican seasoning, and cayenne pepper. Cook until chicken is browned, approximately 5 minutes. Add onion and garlic; sauté until fragrant. Mix in red, yellow, and orange peppers; cook for another 5 minutes. Stir in black beans, kidney beans, and corn. Remove from heat and enjoy!
  • Arrange corn tortillas along the bottom and sides of a 9x13 inch baking dish. Spread the skillet mixture evenly over the tortillas, then sprinkle with fresh cilantro and pepperjack cheese.
  • Bake in a preheated oven for 25-30 minutes until the cheese is golden brown. Allow to rest for 10 minutes, then top with your favorite Mexican ingredients and enjoy!

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