Layered Chicken Enchilada Casserole

READY IN: 1hr 5mins
Recipe by Parsley

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!

Top Review by minneapplegirl

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!

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.

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