Daily Vegan Post - Enchilada Casserole

Daily Vegan Post - Enchilada Casserole

2 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 (15.5-oz.) can black beans, rinsed and drained
1 (15.25-oz.) can corn, drained
3 c. cooked, shredded chicken
1 (4.5-oz.) can diced green chilis
2 (10-oz.) cans enchilada sauce
18 corn tortillas
2 c. shredded cheddar
2 c. shredded Monterey jack
Sour cream, for garnish
Freshly chopped cilantro, for garnish
Diced avocado, for garnish
  1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beans, corn, chicken, and green chilis and cook until warmed through, 5 minutes. Reserve ½ cup enchilada sauce then pour remaining sauce into skillet, stirring to combine.
  2. Spread reserved ½ cup enchilada sauce into a 9”-x-13” then layer 6 tortillas in pan, overlapping to cover the entire pan. Pour ⅓ of mixture over tortillas then top with about ⅓ of each cheese. Top with another layer of tortillas and repeat to make 2 more layers, finishing with cheese.
  3. Bake for 30 minutes or until cheese is melty and sauce is bubbling.
  4. Garnish with sour cream, cilantro, and avocado.

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