Delicious Enchilada Casserole Recipe

Ingredients

1 chile in adobo, from a 7-oz. can, chopped

½ tsp adobo sauce, from 7-oz. can

8 oz black beans, drained and rinsed

8 oz whole kernel corn , without salt

7 oz tomatoes with jalapeños, drained, petite cut diced

6 inch corn tortillas, cut in half then into 1/4-inch strips

1 lb dark meat , cut or shredded into bite-sized pieces, from rotisserie chicken

1 lb light meat, cut or shredded into bite-sized pieces, from rotisserie chicken

1 cup mild enchilada sauce

½ cup lime juice, fresh squeezed

1 cup Mexican blend cheese, cheddar, Monterey jack, asadero, quesadilla

1 cup sour cream

1 tbsp cilantro, chopped, plus more for garnish

1 scallion, chopped, for garnish (optional)

Preheat oven to 350 degrees F.

Combine first nine ingredients plus one tablespoon cilantro in a large bowl until combined.

Put into 10 by 7 by 2-inch baking dish and bake for 20 minutes.

Remove from oven, add cheese, and return to oven for an additional 5 minutes or until cheese is melted.

Remove from oven and let rest an additional 5 minutes.

Prior to serving, top with a dollop of sour cream, and garnish with cilantro and scallions (optional).