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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.

Ingredients
Serves: 8
Directions
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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Comments

  • 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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