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


  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

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!

minneapplegirl January 16, 2008

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!

pattikay in L.A. August 20, 2007