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Easy Chicken Enchilada Casserole

McCormick Kitchens

By: McCormick Kitchens

Made With:

McCormick

Give leftover cooked chicken new life with this easy chicken enchilada casserole that features flour tortillas layered with chicken, beans, salsa verde, and shredded cheese. This chicken enchilada bake provides a balanced meal that comes together in only 15 minutes.

Recipe Info

  • Prep Time:

    15m

  • Cook Time:

    15m

  • Ingredients:

    9

  • Servings:

    8

  • User Rating:

Ingredients

  • 2 cups shredded cooked chicken
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 cup medium salsa verde, divided
  • 2 teaspoons McCormick® Ground Cumin
  • 2 teaspoons McCormick® Garlic Powder
  • 2 teaspoons McCormick® Oregano Leaves
  • 4 flour tortillas 8-inch
  • 1 package (8 ounces) shredded Mexican blend cheese, divided - Substitutesshredded Cheddar cheese, divided
  • 1 container (8 ounces) sour cream, divided

Nutrition Information

(per serving)

  • Calories 325
  • Carbohydrates 23 g
  • Cholesterol 70 mg
  • Fiber 4 g
  • Protein 20 g
  • Sodium 685 mg
  • Total Fat 17 g

Give leftover cooked chicken new life with this easy chicken enchilada casserole that features flour tortillas layered with chicken, beans, salsa verde, and shredded cheese. This chicken enchilada bake provides a balanced meal that comes together in only 15 minutes.

Key products

  1. Preheat oven to 400°F. Mix chicken, beans, 2/3 cup of the salsa verde, cumin, garlic powder, and oregano in large bowl.
  2. 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.
  3. Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

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