Easy Chicken Enchilada Casserole Recipe

Ingredients

8

Servings

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

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.

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