Easy Chicken Enchilada Casserole

main dishes

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.

15m
prep time
15m
Cook Time
325
Calories
9
Ingredients

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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® 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 Substitutions available
- shredded Cheddar cheese, divided
1 container (8 ounces) sour cream, divided

Key Products

McCormick® Ground Cumin

McCormick® Ground Cumin

McCormick® Garlic Powder

McCormick® Garlic Powder

McCormick® Oregano Leaves

McCormick® Oregano Leaves

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.

Nutrition information (per Serving)

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