Not so vegetarian enchilada casserole. If your peppers are mild and you like heat, opt for spicy pico de gallo. This easy vegetarian dinner recipe is sure to become a new family favorite. Add enchilada sauce, black beans, pinto beans, corn and cilantro.

Feel free to add mushrooms, squash or whatever else you like. Top with sour cream and avocado for a creamy finish. Top with one-third of the vegetable mixture. You can cook Not so vegetarian enchilada casserole using 4 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Not so vegetarian enchilada casserole

It's 3 lb of chicken.
Prepare 1 dozen of flour tortillas.
You need 2 lb of grated cheese.
It's 1 can of jalapeno salsa.

This is stuffed with black beans, corn, peppers and onions, and is a meal that the whole family will enjoy. Refried beans can be substituted for black beans. Don't feel obligated or limited to the vegetables I have used. Feel free to add mushrooms, squash or whatever else you like.

Not so vegetarian enchilada casserole step by step

preheat oven to 375.
spray bottom and sides of a 9 X 13 pan with Pam..
cook chicken and shred with forks..
add chicken and salsa to a large sauce pan and simmer until sauce is reduced by a third..
lay 3 tortillas in bottom of the pan.
spread 1/3 of chicken over tortillas.
spread 1/3 of cheese over the chicken.
repeat two more times adding remainder of chicken and cheese to the top layer.
place in the oven for 30 minutes or until cheese is golden brown.

Combine enchilada sauce and El Pato in a bowl until fully mixed. Continue until all the ingredients have been used. It's not too spicy, so it's suitable for the whole family. We have this with a nice crisp green salad. You could go all out and add some avocado and salsa for a truly tasty feast.