Quick chicken enchilada casserole

1
Jeanne G

By
@GourmetGal

This is a great way to use leftover chicken.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
20 Min
Cook:
30 Min

Ingredients

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  • 1 can(s)
    black beans, drained
  • 1 can(s)
    red beans, drained
  • 1 c
    frozen corn
  • 1 can(s)
    diced tomatoes, undrained
  • 1/2
    roasted chicken
  • 1/2 c
    onion, diced
  • 12
    corn tortillas
  • 1 c
    shredded cheddar cheese
  • 1 1/2 tsp
    cumin
  • 1 can(s)
    diced green chilies, optional
  • 1 tsp
    dried pablano chili

How to Make Quick chicken enchilada casserole

Step-by-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)
  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.
  3. Bake at 350 degrees for ap 30 minutes.
    Serve with sour cream and salsa if desired

Printable Recipe Card





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