Chicken Enchilada Casserole

Chicken Enchilada Casserole has all the Mexican flavors of the enchilada minus the long prep time! It is a hearty and savory dish that makes delicious leftovers!

Course Main Course

Cuisine American, Mexican

Keyword Chicken Enchilada Casserole

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings servings

Calories 408kcal

Author Catalina Castravet

Ingredients

12 small tortillas cut into halves - corn or flour
3 cups cooked and shredded chicken breast
3 cups cheddar cheese shredded
2 15- ounce cans pinto beans rinsed and drained
4 ounce can diced green chiles
8 ounce can whole kernel corn drained
3 cups red enchilada sauce store-bought or homemade
Cooking spray

Garnishes:

Olives
Sour cream
Red onions
Cilantro
Green onions
Avocado
Tomatoes

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Coat a 9x13 inch baking dish with cooking spray and set aside.
In a medium bowl mix green chiles with beans and corn.
Spread 1/2 cup of enchilada sauce over the bottom of the baking dish. Layer 6 halves of tortillas over the sauce so that the bottom of the pan is covered.
Layer 1/3 of the chicken, 1/3 of the bean and chile mix, 2/3 cup of the cheese and 1/2 cup of enchilada sauce over the tortillas.
Place the second layer of tortillas on top and layer 1/3 of the chicken, 1/3 of the bean mix, 2/3 cup of the cheese and 1/2 cup enchilada sauce over the tortillas.
Repeat this process one more time for the third layer.
Place the remaining tortilla halves on top and spread the remaining enchilada sauce over the tortillas.
Sprinkle the remaining 1/2 cup cheese over the top.
Cover with foil that's been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
Let sit for 10 minutes to firm up, then top with preferred garnishes and serve.

Video

Nutrition