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quick chicken enchilada casserole

★★★★★ 1
a recipe by
Jeanne G
Ferguson, MO

This is a great way to use leftover chicken.

★★★★★ 1
serves 6
prep time 20 Min
cook time 30 Min

Ingredients For quick chicken enchilada casserole

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

How To Make quick chicken enchilada casserole

  • 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

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