Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 slices
Ingredients: 1 Rotisserie chicken, shredded; 1 (4 oz.) can diced green chiles; 1 (28 oz.) can Green enchilada sauce; 1 cup sour cream; 1 (15. oz.) can Pinto beans*, drained and rinsed; 8 oz. Mexican Style Four Cheese Blend (shredded), divided; 9, 8-inch flour tortillas (corn tortillas work too); 1 jalapeno, diced; 1 tsp. garlic powder

User Reviews

4.7

354 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
40 mins
Servings
8 slices
Calories
264 kcal
Course
Main Course
Cuisine
Mexican

Chicken Enchilada Casserole

Ulric Williams

Report

Chicken Enchilada Casserole is a quick and easy weeknight dinner recipe the whole family will love. It's filled with shredded chicken, pinto beans, enchilada sauce and lots of cheese!

Share:

I Made This!

265 people made this

Print

70 people printed this

Save this

212 people saved this

Ingredients

Servings

1 Rotisserie chicken, shredded
1 (4 oz.) can diced green chiles
1 (28 oz.) can Green enchilada sauce
1 cup sour cream
1 (15. oz.) can Pinto beans*, drained and rinsed
8 oz. Mexican Style Four Cheese Blend (shredded), divided
9, 8-inch flour tortillas (corn tortillas work too)
1 jalapeno, diced
1 tsp. garlic powder

Add to Shopping List

Instructions

Preheat the oven to 425°F. In a 9x13 inch oven safe casserole dish, pour 1 cup of the enchilada sauce down in an even layer. Then, place a layer of tortillas over this. Cut the tortillas in half so they fit nicely in the pan without any gaps. (See video for guidance).
In a medium sized bowl, mix 1 cup of sour cream and 1 cup of the enchilada sauce together. Set aside.
In a large bowl, make the chicken mixture. Combine the shredded chicken, diced green chiles, pinto beans, 6 oz. shredded cheese, diced jalapeño (optional) and garlic powder.
Next, layer 1 cup of the sour cream/enchilada sauce mixture on top of the tortillas followed by 2 cups of the chicken mixture. Then continue to layer: tortillas, sauce and chicken mixture, tortillas.
Finish the casserole with one last layer of tortillas (you will have 9 tortillas total in the casserole) a little more sauce and a heavy sprinkle of cheese. Loosely cover with foil. Bake for 20 minutes with the foil on and 10 minutes with the foil off. (In those last 10 minutes you can also broil on high for 3-5 minutes to get a nice brown color on top, be sure to watch it so it doesn't burn!)
Allow to cool, then slice and garnish with your favorite toppings (sour cream, green onions, tomatoes, hot sauce, avocado, etc.).

Equipments used:

Notes

We've added in 2 (15 oz.) cans of pinto beans to make it a little more hearty. You can also switch up the beans and use black beans too!
If you want to use chicken breasts and shred them instead of the rotisserie chicken, 3 chicken breasts shredded is plenty.
Corn tortillas may be substituted for flour.
If you don't like sour cream, replace sour cream with all enchilada sauce or Greek yogurt!