Recipe Background
Bo's Enchilada Casserole layers tortillas, chicken, and cheese into a warm, comforting dish perfect for sharing.
Bo's Enchilada Casserole is the kind of dish that fills the kitchen with the aroma of roasted chiles and warming spices as it bakes. Layers of corn tortillas absorb the tangy enchilada sauce, while the tender chicken and black beans provide heartiness. Sprinkled with just the right amount of cheese, each bite offers a symphony of textures—from the soft, sauce-drenched tortillas to the creamy melted cheese topping that stretches pleasingly as you lift a forkful.
Pulling this casserole together is as much about the journey as the destination. When you cook the onions and peppers, wait until they soften and their natural sweetness surfaces. This small patience step builds a flavorful base. As layers are stacked, a methodical rhythm emerges, inviting you to find calm as you create something special. Reminiscent of gathering around the table with friends or family, this casserole offers familiarity through the perfectly melded flavors.
When it's time to eat, the fun continues. The hot, cheesy layers invite everyone to dig in and add their preferred toppings—perhaps a dollop of cooling sour cream, a sprinkle of fresh cilantro, or diced avocado for a little creamy contrast. This dish promises to be a repeat favorite, delighting each time with its comforting and hearty nature.
Ingredients
For the enchiladas:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1 (15.5-ounce) can black beans rinsed and drained
- 1 (15.5-ounce) can corn drained
- 3 cups chicken cooked and shredded
- 1 (4.5-ounce) can diced green chiles
- 2 (10-ounce) cans enchilada sauce
- 18 corn tortillas
- 2 cups cheddar cheese shredded
- 2 cups Monterey Jack cheese shredded
Optional, for serving:
- sour cream to taste
- cilantro to taste, chopped
- avocado to taste, diced
Directions
- Preheat the oven to 350 degrees F.
- In a large skillet, over medium heat, heat the oil.
- Add the onion and pepper to the skillet and cook until soft, about 5 minutes.
- Add the garlic to the veggie mixture and cook until fragrant, about 1 minute.
- Add the black beans, the corn, the chicken, and the green chiles to the veggie mixture and cook until warmed through, about 5 minutes.
- Reserve 1/2 cup of the enchilada sauce.
- Pour the remaining enchilada sauce over the veggie mixture and stir to combine.
- Spread the reserved enchilada sauce into a 9x13-baking dish.
- Layer 6 of the tortillas into the pan, overlapping to cover the entire pan.
- Pour 1/3 of the chicken mixture over the tortillas.
- Top the chicken mixture with 1/3 of the cheddar cheese and 1/3 of the Monterey Jack cheese.
- Top the cheese-covered chicken mixture with 6 more tortillas.
- Repeat the layers twice, finishing with the cheese.
- Bake the enchiladas until the cheese is melty and the sauce is bubbling, for about 30 minutes.
- Slice and serve with the sour cream, the cilantro, and the avocado.
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