I’m always looking for new ways to present my family’s favorite recipes. Since the whole Nomad clan is obsessed with anything in a flour tortilla it’s easy to get into a rut racing through the usually taco, enchilada and burrito circuit. After poking around a bit on Pinterest I came across a genius idea by Gimme Some Oven to create an Enchilada Casserole so for the rest of the day all I could think about was this dish.
The recipe itself is lovely and I made only a few adjustments, like adding a cup of chopped cherry tomatoes too since my refrigerator is currently overflowing with them.
I also used flour tortillas as opposed to corn. Why? because I live in China. We’re lucky to have flour tortillas! I guess I could make my own… But not today! Parents Day at school and then I worked a half-day substitute teaching in Year 1. Not about to try my hand on corn tortillas after a day like this. So flour will have to do the trick.
Gimme Some Ovens recipe also called for homemade Enchilada Sauce which I already had from a previous recipe. I recently made a killer Homemade Enchilada Sauce which I shared with you. You can find that recipe here: EASY ENCHILADA SAUCE. This extra jar cut my time in the kitchen by 20 minutes. If you’ve never made enchilada sauce you need to get on that!
Layered Chicken Enchilada Casserole is just a deconstructed enchilada with layer after layer of sauce and cheese and corn and chicken and lalalalalalalaaaaa goodness! It was so easy to make and I swear to you my kids inhaled this dish! We licked clean half the pan and if it wasn’t for my Zumba class being canceled tonight I would have had another piece or three.
Pssssshhhht! Don’t you judge me!
But I don’t know. I felt this dish needed an extra punch! My mind wandered to a cookbook I bought in London called Wahaca (they also have restaurants all over London) and a recipe for Avocado Cream. How good would a heap of that taste over the enchiladas?
Serve the Layered Chicken Enchilada Casserole with dollops and dollops and dollops of the Avocado Creme and wedges of lime!
A fun and delicious twist to plain old Enchilada's! Try it with a spoonful of Avocado Creme for a real tasty treat!
- 8 Flour Tortillas, sliced in quarters
- 8oz Monterrey Jack Cheese, shredded
- 2 Cups Grape Tomatoes, quartered
- 2 Cups Corn
- 2 15oz Cans Black Beans, drained and rinsed
- 1 Red Onion, chopped
- 3 Cups Shredded Chicken Breast, cooked
- 4 Cups Enchilada Sauce
- Avocado Creme
- Preheat oven to 400F. Grease a 9x13 glass baking pan.
- Spread 3/4 cup of Enchilada Sauce on the bottom of the pan.
- Top with tortillas so that the bottom is totally covered.
- Add 1/3 of chicken, tomatoes, corn, black beans and red onions. Sprinkle with shredded cheese and 3/4 cup Enchilada Sauce.
- Repeat to make 2 more layers, using up all of the ingredients.
- Top with a last tortilla layer and remaining enchilada sauce.
- Cover with foil and bake 20 minutes.
- Remove foil, sprinkle with remaining shredded cheese. Return to the oven and bake 15 minutes, uncovered.
- To easily cut into the casserole, use a serrated knife, then remove with a spatula.
- Serve with extra tomatoes, olives, cilantro and lime. Top with a dollop of Avocado Creme.
You could also use corn tortillas and substitute the Monterrey Jack Cheese with a Mexican blend or White Cheddar Cheese.