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Easy Chicken Enchilada Casserole

Give leftover cooked chicken new life with this casserole of flour tortillas layered with chicken, beans, salsa verde and shredded cheese.

15 mins Prep time 15 mins Cook time
15 mins Prep time
15 mins Cook time
  • Preheat oven to 400°F. Mix chicken, beans, 2/3 cup of the salsa verde, cumin, garlic powder and oregano in large bowl.

  • Spray 9-inch pie plate with no stick cooking spray. Place 1 of the tortillas in pie plate. Layer with 1/3 of the chicken mixture, 1/3 of the sour cream and 1/2 cup of the cheese. Repeat layers of tortilla, chicken mixture, sour cream and cheese twice. Top with remaining tortilla, remaining 1/3 cup salsa verde and 1/2 cup cheese.

  • Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

Cooking tip

Serving Suggestion: Garnish casserole with chopped fresh cilantro.

Substitution Tip: Use 1 pound ground chicken or pork in place of the shredded cooked chicken. Brown meat in large skillet on medium-high heat. Drain fat. Stir in beans, 2/3 cup of the salsa verde, cumin, garlic powder and oregano. Bring to boil. Reduce heat to low; simmer 5 minutes.

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Nutrition information

(Amount per serving)

  • Calories: 325Cholesterol: 70mg
  • Sodium: 685mgProtein: 20g
  • Total Fat: 17gFiber: 4g
  • Carbohydrate: 23g

Ratings & Reviews: 4

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  • Katherine on 11/01/2014

    Fantastic recipe! Even the grand kids loved it! We even tried it substituting cooked ground chicken and it still was a "hit"! Thanks McCormick for the great recipe!

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  • Judy on 03/30/2014

    I was skeptical about this one, but it turned out great! I used a couple of cans of white meat chicken, instead of cooking a chicken breast. Will definitely be making this again.

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  • David on 02/22/2014

    This is very good. However I make mine with smoked sausage but it is hard to keep lit.

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  • Maya on 02/21/2014

    This sounds like a recipe my family would enjoy. Plus it's a way to use up leftover roast chicken.

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