Chicken Enchilada Casserole
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
20 mins
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Total Time
40 mins
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Servings
8 slices
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Calories
264 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchilada Casserole
Description
The Chicken Enchilada Casserole combines shredded rotisserie chicken, diced green chiles, pinto beans for heartiness, and optional jalapeño for mild heat. These ingredients are mixed with shredded Mexican cheese and garlic powder to build a flavorful filling. Layers of corn or flour tortillas are alternated with the filling and a mixture of sour cream and green enchilada sauce, which adds moisture and a tangy component throughout the casserole.
Baked at 425°F, the casserole melds the layers into a cohesive dish with a tender texture from the tortillas softened by the sauce. The cheese on top browns lightly for an appealing finish. This casserole works well as a filling dinner or as part of a larger Mexican-inspired meal.
You can customize the beans by substituting black beans, or replace sour cream with additional enchilada sauce or Greek yogurt. Similarly, shredding cooked chicken breasts can substitute the rotisserie chicken. Corn or flour tortillas can be used based on preference.
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, inch flour tortillas corn tortillas work too
- 1 jalapeno pepper diced
- 1 tsp. garlic powder
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.).
Notes
- Pinto beans add heartiness, but black beans can be substituted if preferred.
- If using chicken breasts, 3 shredded breasts are enough instead of rotisserie chicken.
- Corn tortillas may be exchanged for flour tortillas depending on taste.
- If you prefer to avoid sour cream, replace it with additional enchilada sauce or Greek yogurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 264kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 21.1g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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