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Chicken Enchilada Casserole

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 30-35 mins
  • Total Time: 40-50 mins
  • Yield: Serves 12 1x
  • Category: Entree
  • Method: Baking
  • Cuisine: Mexican-Style

Description

Easy chicken and bean enchilada casseroles layered with whole wheat tortillas, enchilada sauce and cheese.


Scale

Ingredients

  • 1 tablespoon oil
  • 1 medium yellow onion, peeled and diced
  • 1 medium bell pepper, seeded and diced
  • ½ medium jalapeno pepper, seeded and minced
  • 1 cup frozen sweet corn
  • 2 tablespoons taco seasoning*
  • 2 (15-ounce) cans black or pinto beans, rinsed and drained
  • 4-ounce can diced green chilies
  • 3 cups diced or shredded cooked chicken (from about 1-pound boneless skinless)
  • 2 (10-ounce) cans red enchilada sauce
  • 8 whole wheat tortillas
  • 1 ½ cups shredded Mexican cheeses
  • Toppings: Guacamole or diced avocado, sliced green onion, salsa or plain Greek yogurt

Instructions

  1. Preheat the oven to 375 degrees. Coat a 9×13 casserole dish with cooking spray. Set aside.
  2. Heat oil in a large skillet to medium heat. Add the onion, bell pepper and jalapeno and sauté 5-7 minutes or until soft. Stir in the frozen corn and taco seasoning and sauté an additional 1-2 minutes or until the corn is no longer frozen.
  3. Add the beans, green chilies, chicken and one can of the enchilada sauce and bring to a simmer for 2-3 minutes.
  4. Line two of the tortillas in the bottom of the prepared casserole dish. Scoop a spoonful of the chicken mixture on top of the tortillas and spread into an even layer. Sprinkle with a few tablespoons of the cheese. Repeat 3 more layers, then finish the top layer with an even layer of the remaining can of enchilada sauce, the remaining chicken mixture and cheese. Bake 20-25 minutes or until cheese is golden and bubbly. Let sit 5-10 minutes, then slice into 12 squares and serve with desired toppings.

Notes

Cooking Tip: Use prepared rotisserie chicken.

Cooking Tip: Make your own taco seasoning with 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder and ½ teaspoon ground black pepper. Add a pinch of cayenne pepper for heat.


Nutrition

  • Serving Size: 1/12 of recipe
  • Calories: 370
  • Sugar: 5g
  • Sodium: 543mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 9g
  • Protein: 20g
  • Cholesterol: 57mg

Keywords: enchiladas, enchilada casserole, taco seasoning