Easy Chicken Enchilada Casserole

Name: Easy Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
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 {shredded Cheddar cheese, divided}; 1 container (8 ounces) sour cream, divided

By: McCormick Kitchens

Made With:

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

Key products

McCormick® Ground Cumin, 1.5 oz

$5.49

Unit price: per

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Oregano Leaves, 0.75 OZ

$4.49

Unit price: per

Instructions

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.