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| Funky Enchilada Casserole |
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.
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)s corn tortillas
- ½ bunch fresh cilantro, chopped
- 2 cups shredded pepperjack cheese
Instructions :
| Prep : 35M | Cook : 6 M | Ready in : 1H |
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Notes :
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