A delightful twist on a classic enchilada casserole, this recipe combines the comforting flavors of green chiles, chicken, and cheese in a simplified, layered bake.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture for your casserole.
In a non-stick skillet, sauté the bell pepper, onion, garlic, and corn over medium heat until tender.
Stir frequently to prevent sticking and ensure even cooking.
In a mixing bowl, combine the cooked vegetables, shredded chicken, and 1/2 cup of the enchilada sauce. Mix well.
Mixing the filling thoroughly ensures every bite is flavorful.
Spread 1/4 cup of enchilada sauce on the bottom of a baking dish.
This prevents the tortillas from sticking and adds flavor.
Layer 4 tortillas on the bottom of the dish, overlapping slightly. Spread half of the chicken mixture over the tortillas, then sprinkle with 1/3 cup of cheese.
Overlapping the tortillas creates a sturdy base for the casserole.
Repeat the layering process with 4 more tortillas, the remaining chicken mixture, and another 1/3 cup of cheese.
Press down gently to compact the layers for even baking.
Top with the remaining enchilada sauce and cheese.
Spreading the sauce evenly ensures a moist and flavorful top layer.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Let the casserole rest for a few minutes before serving to make slicing easier.
Serve warm, garnished with a dollop of sour cream or fresh cilantro if desired.
Adding a garnish enhances the presentation and adds a fresh flavor.
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