Leftover Chicken Enchilada Casserole

Lisa Haynie


Since there are only two of us, it seems I am always faced with leftovers. Here is a "throw together" casserole I served with guacamole. Good!!

★★★★★ 2 votes
4 or more
30 Min
40 Min


leftover chicken. i used one leftover leg quarter
10 oz
can enchilada sauce
1 c
sour cream
15 oz
can black beans
corn tortillas
8 oz
bag mexican blend grated cheese
chopped green onion, sliced jalapenos and black olives to taste


1Preheat oven to 400 degrees
2Remove skin and bones from chicken and chop meat.
3Put enchilada sauce and sour cream in saucepan. Drain and rinse black beans and add. Heat through.
4Cut tortillas in strips.
5Reserve one cup of enchilada sauce on side for top of casserole. Cover bottom of 2.5 quart covered casserole with enchilada sauce mixture.
6Add chicken and black beans to remainder of enchilada sauce in saucepan.
7Cover sauce in bottom of casserole with layer of tortilla strips (I used two of the tortillas for this layer). Cover tortilla strips with cheese. Add sauce, chicken and bean mixture on top of cheese. Sprinkle liberally with chopped onions and black olives. Add layer of cheese. Cover cheese with remainder of tortilla strips (I used four tortilla)
8Top with remaining one cup of sauce, layer of cheese and sprinkle top with chopped onions and sliced jalapenos.
9Bake covered 30 minutes then remove casserole cover for remaining 10 minutes of cook time.

About Leftover Chicken Enchilada Casserole

Regional Style: Mexican