Chicken and Black Bean Enchilada Casserole with Mexi Corn

Crowd-pleaser. The original recipe calls for sour cream as a topping for the casserole when serving (we did not use any). It also calls for 1/4 cup of crumbled cotija cheese to be melted into the corn (we like the corn without the cheese).

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 degrees F. Coat a 9x9 baking dish with non-stick spray.

Step 2

Coat bottom of baking dish with 1/4 cup of enchilada sauce. Top with 5 tortillas, tearing as needed to fit and cover the bottom.

Step 3

Sprinkle with chicken, beans, salsa, and 1/2 cups of cheese.

Step 4

top with remaining 4 tortillas, tearing if necessary. Pour remaining sauce on top. Then sprinkle with remaining cheese.

Step 5

Bake 15 minutes or until cheese is melted and bubbly. Remove from oven and sprinkle with radishes. Serve with sour cream if desired.

Step 6

While casserole bakes prepare corn for side dish. Add oil to frying pan. Saute garlic, onion, and peppers, until tender-soft.

Step 7

Add corn and cilantro to pepper mix. If frozen you might need to add a tablespoon of water, then cover and let steam. Stir occassionally until desired doneness.