Funky Enchilada Casserole Recipe

Name: Funky Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 pound skinless, boneless chicken breast meat - cubed; 1 tablespoon ground cumin, or to taste; 1 tablespoon dry Mexican or taco seasoning; 1 pinch cayenne pepper; 1 medium onion, chopped; 5 cloves garlic, chopped; 1 red bell pepper, seeded and chopped; 1 yellow bell pepper, seeded and chopped; 1 orange bell pepper, seeded and chopped; 1 (15.5 ounce) can black beans, rinsed and drained; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (10 ounce) package frozen corn kernels; 12 (6 inch) corn tortillas; 1/2 bunch fresh cilantro, chopped; 2 cups shredded pepperjack cheese

Servings: persons

1 tablespoon olive oil
1 pound skinless, boneless chicken breast meat - cubed
1 tablespoon ground cumin, or to taste
1 tablespoon dry Mexican or taco seasoning
1 pinch cayenne pepper
1 medium onion, chopped
5 cloves garlic, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn kernels
12 (6 inch) corn tortillas
1/2 bunch fresh cilantro, chopped
2 cups shredded pepperjack cheese

1
Preheat the oven to 350 degrees F (175 degrees C).
2
Heat the oil in a large skillet over medium heat.
3
Add the chicken and season with cumin, Mexican seasoning and cayenne pepper.
4
Stir in the onion and garlic and cook until chicken is browned, about 5 minutes.
5
Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn.
6
Remove from the heat.
7
Line the bottom and sides of a 9x13 inch baking dish with corn tortillas.
8
Pour in the skillet mixture then top with cilantro and pepperjack cheese.
9
Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top.
10
Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 pound skinless, boneless chicken breast meat - cubed, 1 tablespoon ground cumin, or to taste, 1 tablespoon dry Mexican or taco seasoning, and more.

Yes, Funky Enchilada Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Funky Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions