quick chicken enchilada casserole

Name: Quick chicken enchilada casserole
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 can(s) black beans, drained; 1 can(s) red beans, drained; 1 cup(s) frozen corn; 1 can(s) diced tomatoes, undrained; 1/2 - roasted chicken; 1/2 cup(s) onion, diced; 12 - corn tortillas; 1 cup(s) shredded cheddar cheese; 1 1/2 teaspoon(s) cumin; 1 can(s) diced green chilies, optional; 1 teaspoon(s) dried pablano chili

(1 RATING)

55 Pinches 1 Photo

Jeanne G

Ferguson, MO

Updated on Apr 30, 2013

This is a great way to use leftover chicken.

Rate

prep time 20 Min

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

1 can black beans, drained
1 can red beans, drained
1 cup frozen corn
1 can diced tomatoes, undrained
1/2 - roasted chicken
1/2 cup onion, diced
12 - corn tortillas
1 cup shredded cheddar cheese
1 1/2 teaspoons cumin
1 can diced green chilies, optional
1 teaspoon dried pablano chili

How To Make quick chicken enchilada casserole

Step 1

Dice chicken into bite size pieces and set aside. Sauté onion in a little butter or oil. When soft, stir in all remaining ingredients EXCEPT tortillas and cheese. (Add green chilies here if using)

Step 2

In a 9x12 pan, spray with non-stick coating. Place a layer of tortillas, then half the chicken mixture & half the cheese. Repeat. If desired, you can crush some tortilla chips for a crunchy topping.
Step 3

Bake at 350 degrees for ap 30 minutes. Serve with sour cream and salsa if desired
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