
Easy Chicken Enchilada Casserole

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
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Prep Time:
15m
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Cook Time:
15m
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Ingredients:
9
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Servings:
8
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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
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.