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Chicken Enchilada Casserole
This stacked Chicken Enchilada Casserole recipe is easy to make, and it will be on your table in 50 minutes! It’s some serious comfort food that your entire family will love.
Course
Main Dish
Cuisine
Mexican
Keyword
casserole, chicken, enchiladas
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
people
Calories
442
kcal
Cost
$9.76
Equipment
9x13-inch baking dish
mixing bowl
wooden spoon
cutting board
chef's knife
strainer
Ingredients
19
ounces
red enchilada sauce
mild or hot
1
cup
chunky salsa
mild or hot
15
ozs
canned black beans
drained and rinsed
15
ozs
pinto beans
drained and rinsed
3
cups
cooked and shredded chicken
2
cups
frozen corn
12
(6 inches)
corn tortillas
cut in half
3
cups
shredded Mexican cheese blend
OPTIONAL TOPPINGS:
Tomatoes
Green onions
Olives
Sour cream
Avocado
Cilantro
US Customary
-
Metric
Instructions
PREP OVEN AND PAN:
Move the oven rack to the middle position and preheat oven to 350 degrees F.
Lightly spray a 13x9 baking dish with cooking spray, set aside.
PREP FILLING:
In a large bowl, stir together enchilada sauce and salsa. Reserve 1 cup of the sauce mixture.
Evenly spread 1⁄2 cup enchilada sauce on the bottom of the baking dish.
Stir black beans, pinto beans, chicken, and corn into the sauce mixture.
ASSEMBLE ENCHILADAS:
Cover the bottom of the baking dish with a layer of cut tortillas.
Cover with one-third of the chicken mixture.
Sprinkle 1 cup of shredded cheese over the chicken mixture.
Repeat with another layer of tortillas, chicken mixture, and then 1 cup of shredded cheese.
Add the remaining tortillas and the reserved 1 cup sauce mixture, and then more cheese.
Lightly spray a piece of foil to prevent the cheese from sticking, and cover the baking dish.
BAKE:
Bake covered for 20 minutes. Then, uncover and bake an additional 5-10 minutes or until bubbly and the cheese is melted.
Remove from casserole from the oven and let it sit for 5 minutes before serving.
SERVE:
Serve with your favorite toppings.
Notes
Ground beef can also be used instead of chicken. Brown ground beef on the stove until no pink remains and use it in the recipe.
Feel free to use any variety of beans that you would like.
Nutrition
Serving:
1.5
cup
|
Calories:
442
kcal
|
Carbohydrates:
42
g
|
Protein:
34
g
|
Fat:
16
g
|
Saturated Fat:
8
g
|
Cholesterol:
79
mg
|
Sodium:
1352
mg
|
Potassium:
765
mg
|
Fiber:
11
g
|
Sugar:
6
g
|
Vitamin A:
903
IU
|
Vitamin C:
7
mg
|
Calcium:
338
mg
|
Iron:
4
mg