Chicken Enchilada Casserole

​Looking for a easy and healthy meal to feed your whole family. Check out this chicken enchilada casserole.  The casserole is packed with lean ground chicken, black beans and a savory tomato sauce that all covered with cheese.  The chicken enchilada casserole takes about 45 minutes to bake. The  chicken can easily changed to use lean ground turkey or beef if desired.

In a pan over medium heat, toast the tortillas until bubble and get slightly browned. Repeat until all are done.

In a food processor, add diced tomatoes with juice, half of the black beans, garlic cloves. Blend until smooth and thickened. Pour into a bowl and add the rest of the black beans, corn, lime juice, 2 teaspoon salt  and chilies.

In a skillet over medium heat, heat the vegetable oil. Add the ground chicken and onions. Cook until chicken is cooked and onions are soft. Add 1 tablespoon of chili powder and 1 teaspoon of cumin to the pan. Continue cooking until all liquid is evaporated.

Mix the cooked chicken mixture into the tomato and bean bowl. In a separate bowl. 

Mix the tomato sauce, remaining chili powder and cumin and hot sauce all together.

In the 13” x 9” baking dish, add 1⁄4 cup of tomato sauce to the bottom and lay out 6 tortillas across the bottom. Add half of the chicken mixture and spread evenly over the dish. Spread evenly an additional ¼ cup of tomato sauce and 1 cup of cheese over the chicken. Layer the second layer of tortillas and add the remaining chicken mixture evenly over the dish and top with the remaining tortillas.

Pour the remaining sauce over the top. Bake for 30 minutes or until bubbly around edges.

Spread the remaining cheese and cilantro evenly on top. Bake for an additional 15-20 minute until cheese has browned.