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Butter Beans With Garlic, Lemon And Herbs Recipe

    Ingredients:

    For the Enchilada Sauce:

    • 2 tablespoons vegetable oil
    • 2 tablespoons all-purpose flour
    • 4 tablespoons chili powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon ground cumin
    • 2 cups chicken broth
    • 1 can (14 ounces) crushed tomatoes
    • Salt and pepper to taste

    For the Casserole:

    • 2 cups cooked and shredded chicken (rotisserie chicken works well)
    • 1 can (15 ounces) black beans, drained and rinsed
    • 1 can (15 ounces) corn kernels, drained
    • 1 cup diced bell peppers (any color)
    • 1 cup diced onions
    • 2 cups shredded Mexican blend cheese
    • 12 corn tortillas

    For Garnish (optional):

    • Chopped fresh cilantro
    • Sliced green onions
    • Sour cream
    • Salsa

    Instructions:

    Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Enchilada Sauce:

    In a medium saucepan, heat vegetable oil over medium heat.

    Add flour and stir continuously for about 1-2 minutes until it forms a paste (roux).

    Stir in chili powder, garlic powder, onion powder, oregano, and cumin.

    Slowly whisk in the chicken broth and crushed tomatoes.

    Bring the mixture to a simmer, stirring frequently, and let it cook for about 10-15 minutes until it thickens.

    Season with salt and pepper to taste. Set aside.

    Prepare the Filling:

    In a large mixing bowl, combine shredded chicken, black beans, corn, diced bell peppers, onions, and 1 cup of shredded cheese.

    Mix well.

    Assemble the Casserole:

    Spread a thin layer of the enchilada sauce at the bottom of a 9×13-inch baking dish.

    Place a layer of corn tortillas on top of the sauce, slightly overlapping them.

    Spoon half of the chicken filling over the tortillas.

    Pour a generous amount of enchilada sauce over the filling.

    Repeat the layers: tortillas, remaining filling, and more sauce.

    Top with the remaining shredded cheese.

    Bake:

    Bake the casserole in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly, and the edges are golden brown.

    Serve:

    Remove from the oven and let it cool for a few minutes before serving.

    Garnish with chopped cilantro, sliced green onions, sour cream, and salsa if desired.

    Enjoy your delicious Chicken Enchilada Casserole!

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