Philly Style Enchilada Casserole By Laura Vitale / How To Video
Instructions
1) Preheat your oven to 450 degrees.
2) Preheat a large nonstick saut pan over medium high heat.
3) Add the olive oil and the onions and pepper and cook for 5 to 7 minutes or until the onions and peppers have cooked down a bit but still have a little crunch.
4) Add the chicken, black beans and half of the green salsa and stir to combine. Season with salt and pepper. Add the cream cheese and cook until the mixture is creamy and warmed though.
5) In a large bowl mix together the red salsa and the cooked rice.
6) Put the rice mixture in the bottom of a 9 by 13 casserole dish, smoothing it out so you have an even layer.
7) Start filling the tortillas like a large cigar and lay them seam side down on top of the rice. Continue with the remaining tortillas.
8) When the tortillas are all nicely snug in your casserole dish top them with the remaining green salsa and the cheese.
9) Sprinkle over a few cilantro leaves and bake it for 20 to 25 minutes.
10) Serve immediately!
