Chicken Enchilada Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
349 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchilada Casserole
Description
This casserole recipe starts with an oven-preheated baking dish sprayed with oil, a layer of enchilada sauce, and a base layer of tortilla halves. Chicken, beans, and shredded cheese mixed with more sauce are layered over the tortillas, and this layering is repeated three times. The final layer of tortillas is topped with remaining sauce and cheese.
The casserole is covered with foil—sprayed on the inside to prevent sticking—and baked for 30 minutes, then uncovered and baked an additional 5 to 10 minutes to melt and brown the cheese. After resting for 5 minutes to firm, the casserole is topped with optional garnishes like olive slices, sour cream, red onion, cilantro, green onion, avocado, and tomato.
Using leftover or rotisserie chicken is suitable for this dish, and the casserole can be assembled several hours before baking to allow planning flexibility. Freshly grated cheese is recommended for better melting and texture.
Ingredients
- 8 tortilla cut into halves, corn or flour, small
- 2 cups chicken breast cooked, shredded
- 2 cups Monterey jack cheese shredded
- 1 ounce pinto beans rinsed and drained, can
- 2 cups Red Enchilada Sauce
- cooking spray
- olive optional garnishes
- sour cream
- red onion
- cilantro
- green onion
- avocado
- tomato
Instructions
- Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray.
- Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.
- Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.
- Place a second layer of tortillas on top and layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.
- Repeat this process one more time for the third layer. Place the remaining tortilla halves over the 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 5 minutes to firm up, then top with garnishes and serve.
Notes
- Use any cooked chicken, such as leftover diced chicken or shredded rotisserie chicken.
- This casserole can be assembled up to 4 hours in advance for convenience.
- Grating your own cheese is recommended for best melting and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 33mg | 11% |
| Sodium | 826mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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