Layered Chicken Enchilada Casserole

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is my favorite Mexican casserole! I changed much of the original to suit our taste. I love it with a dollop of sour cream on top. My family loves it!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Spray a 13x9-inch baking dish with nonstick cooking spray.
  3. In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender.
  4. Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through.
  5. Remove from heat and stir in shredded chicken.
  6. Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer.
  7. Repeat layers.
  8. Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350°F for about 45 minutes.
Most Helpful

4 5

This was a smart idea rather than rolling all those enchiladas. I did add a little Italian dressing to add flavor to the chicken mix. Probably b/c I didn't have seasoning packets and used liquid enchilada sauce I had made which was on the bland side. I omitted the water then. I also added diced tomatoes. I like that this recipe doesn't call for anything creamy and I can control the amount of cheese which we did go easy on. Will definitely be making this again in the future. Thanks for submitting!

5 5

Totally tasty and easy to put together. I had everything on hand - it's a great use for tortillas that maybe are on the stale side. It was easy to scale down for our family - I made it in a 2.5 qt casserole dish and used about 2/3 the amounts. Same flavor as enchiladas without the rolling! Added some black olives to the mix - might add jalapenos next time. Thanks for posting!