Funky Enchilada Casserole Recipe
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Funky Enchilada Casserole

By: Anne  
"My good friend brought this to me in the hospital after I had just had a baby. My husband promptly took it home and ate the entire thing without sharing. I had to remake it myself to find out what he'd been raving about. I've made a few adjustments and so can you according to your tastes! This is a great casserole to make because some of the canned ingredients you may already have. Serve with sour cream, hot sauce and cold diced tomatoes or salsa if you like. Maybe even serve some chips and Guacamole to round it out."

Rating: This weblink has been rated 40 times with an average star rating of 4.4 Read Reviews (34)

Rate/Review | 2,413 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 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
  • 1/2 bunch fresh cilantro, chopped
  • 2 cups shredded pepperjack cheese

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
  3. Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
  4. Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 595 | Total Fat: 20.1g | Cholesterol: 91mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2006 by MomWhoCooks 
I tried this recipe today because it sounded good and I had all the ingredients in my pantry. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2006 by linda 
this recipe was really yummy. I did add a few things to it like black olives, I also put... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2006 by danielle_friel 
I made this recipe last week and I thought it was absolutely great. I actually passed it on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2006 by Tracy 
I LOVED this recipe. I'm new to cooking, so when I say this was easy to make. I mean it. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2008 by mama cowpoke 
i put chips on the bottom as suggested and next time would probably layer them throughout... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2007 by Zeke 
This was really good. The kids had a hard time with the pepperjack cheese but we loved it! I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2006 by Chelsey Wolnowski 
Great recipe. I left out the corn, and added some cooked white rice instead. I used some cumin... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2008 by PhotograMom 
I really liked this casserole! I made only one change to the original recipe - after reading... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2007 by Drea Supporting Member (Click to learn more about Supporting Membership)
I made this recipe with my kids but didn't have tortillas so we used tortilla chips instead. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by Storm 
I left out the corn shells on the bottom like other reviews suggested and I used deer... MORE

 
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