Let me paint a picture for you. It’s Tuesday. You’re in rush hour. You’re hungry. This week has already been exhausting. I have four beautiful words for you: One-Pan Enchilada Casserole.
This serious dinner of dreams is on your table in about 30 minutes- thanks to store bought rotisserie chicken. Being in the middle of a move, working full-time, and making recipes life has been super hectic. I’ve honestly made variations of this One-Pan Enchilada Casserole pretty much every week since Fall started. And what a life saver it has been!
Because of the above mentioned madness, I don’t really have much else for ya! Start those ovens and Enjoy Friends!
More Baked Dinners:
Fall Baked Gnocchi with Pumpkin Cream Sauce
Sweet Potato and Black Bean Enchiladas
Did you make this One-Pot Enchilada Casserole?! Be sure to tag me on Insta @brookebrice_
One-Pan Enchilada Casserole
This One-Pan Enchilada Casserole is perfect for a quick weeknight meal and packed with flavor! Done in 30 minutes this is sure to be a fav!
- 8 Corn Tortillas, cut into strips
- 1 Rotisserie Chicken, shredded
- 1 cup Frozen Corn
- 1 can Black Beans, rinsed
- 1 Onion, diced
- 1 tbsp Garlic, minced
- 16 oz Red Enchilada Sauce
- 1 tbsp Olive Oil
- Mild Packet of Taco Seasoning (1.31 oz)
- 1/2-3/4 cup Mexican Blend Cheese
- Salt and Pepper, to taste
- Optional toppings: Avocado, Sour Cream, Radish, Green Onion, Cilantro, lime
Preheat oven to 400 degrees
In a large skillet add oil, onion, and garlic. Cook while stirring until fragrant. Season with salt. Add in taco seasoning and about 1/3 cup water and stir. Add in chicken, black beans, corn, tortilla strips, and enchilada sauce. Stir together. Top with shredded cheese and pop in the oven for 10-15 minutes
Remove add whatever topping you would like and serve! Easy huh?