Chicken Enchilada Casserole

How was your weekend, friends?

Ours was really good... we were able to get outside & go to a huge community garage sale on Saturday as well as do some yard clean up. On Sunday we spent some time with friends after church. It was a wonderful weekend.

Spring is finally here! We've had two beautiful weekends in a row & it feels like summer outside today!

In this month or so before school is done for the summer, 

I've been trying to make 5 delicious, homemade suppers a week. 

It's so easy to just warm up a can of soup or heat up a frozen pizza, but is that really good for us?

Hence, the challenge.

This one is a favourite of ours & I'm sure it will be one of yours too!

Chicken Enchilada Casserole  {Print Recipe}

serves 8

2 1/2 cups tomato sauce

1 1/4 cups salsa

4 tsp chili powder, divided

3 tsp ground cumin, divided

1 tsp dried oregano

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2 cups chopped, cooked chicken breast

2 cups cooked brown rice

1 can (19 oz.) black beans, drained & rinsed

3/4 cup finely chopped carrots (I use my food processor)

3/4 cup diced red bell pepper

1/2 cup chopped green onions

2 Tbsp lime juice

2 Tbsp chopped, fresh cilantro

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12 6-inch tortillas (corn or flour)

1 1/2 cups shredded, sharp cheddar cheese

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1/2 cup sour cream

Preheat oven to 350º. Spray a 9x13 inch baking dish with non-stick spray.

Combine tomato sauce, salsa, 2 tsp. chili powder, 2 tsp. cumin, & oregano in a medium saucepan. Bring to a boil. Reduce heat to low & simmer, covered, for 5 minutes.

Meanwhile, combine chicken, rice, beans, carrots, bell pepper, onions, lime juice, cilantro, remaining 2 tsp chili powder, & remaining 1 tsp cumin in a large bowl. Mix well.

To assemble casserole, spread 1 cup sauce over bottom of baking dish. Arrange 6 tortillas over bottom, overlapping as necessary. Spoon another 1 cup sauce over tortillas & spread evenly. Top with 1/2 chicken-bean mixture & 1/2 cheese. Arrange remaining tortillas over cheese. Top with another 1 cup sauce, followed by remaining chicken-bean mixture & remaining cheese. Spoon any remaining sauce over top.

Cover with foil & bake for 35-40 minutes, until bubbly & heated through. Let stand for 5 minutes before serving. Top individual servings with a dollop of sour cream.

Here's some other family favourites of ours if you'd like to join me in my challenge:

Easy Salsa Sloppy Joes

Turkey & Black Bean Chili

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