- 3 tablespoon Fresh Harvest olive oil (your choice)
- 1 medium white onion, peeled and diced
- 1 large red bell pepper, cored and diced
- 1 (4 ounce) can diced green chiles
- 2 (15 ounce) cans beans, rinsed and drained (we like one can pinto, one can black beans)
- 1 (8 ounce) can whole kernel corn, drained
- 3 cups (about 1.5 pounds) diced cooked chicken
- 3 cups red enchilada sauce, canned or check out our easy homemade recipe at our blog – it’s way better than canned.
- 12 corn tortillas or more, halved
- 3 cups shredded Monterrey Jack or Mexican blend
- toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado
Heat oven to 375°F. Brush a 9×13-inch baking dish with our olive oil (your choice) and set aside.
Heat Fresh Harvest olive oil in a large sauté pan or skillet over medium-high heat. Add onion and bell pepper, sauté for 6-7 minutes, or until softened. Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine. Remove from heat and set aside.
Pour about 1/2 cup of the remaining enchilada sauce in the baking dish and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, then 1/3 of the cheese.
Repeat with another layer of tortillas, chicken mixture, and cheese, followed by a final layer of tortillas, chicken mixture, remaining 1/2 cup of enchilada sauce, and cheese.
Cover the pan with aluminum foil or lid. Bake 20 minutes.
Uncover and bake for 15 more minutes, until the cheese is thoroughly melted, and casserole is bubbling a little.
Remove from the oven and serve warm, garnished with your desired toppings.