Chicken Enchilada Casserole
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
9 servings
-
Calories
408 kcal
-
Course
Main Course
Chicken Enchilada Casserole
Description
The Chicken Enchilada Casserole recipe is a layered, baked dish that uses cooked shredded chicken, halved small tortillas, beans, chiles, corn, and shredded cheddar cheese, all combined with red enchilada sauce. The preparation involves alternately layering tortillas, protein, vegetables, cheese, and sauce in a 9x13 inch pan, finishing with sauce and cheese on top.
Once baked under foil and then uncovered, the cheese melts and the casserole becomes a cohesive blend of flavors and textures—the soft tortillas absorb sauce and meld with beans and chicken while the cheese forms a golden top. The dish is flavorful and filling, through the use of pinto beans and corn which add body alongside chicken.
This casserole can be garnished with olives, sour cream, red onions, fresh cilantro, green onions, avocado, or tomato to complement the rich and mildly spicy layers. It works well as a main course for dinner or potlucks, offering multiple servings.
Ingredients
- 12 tortilla cut into halves - corn or flour, small
- 3 cups chicken breast cooked and shredded
- 3 cups cheddar cheese shredded
- 2 15- ounce pinto beans rinsed and drained, canned
- 4 ounce diced green chiles canned
- 8 ounce whole kernel corn drained, canned
- 3 cups Red Enchilada Sauce store-bought or homemade
- cooking spray
Garnishes:
- olive
- sour cream
- red onions
- cilantro
- green onions
- avocado
- tomato
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 35g | 70% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 841mg | 35% |
| Potassium | 378mg | 8% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 621IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 297mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
