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!

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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.