Chicken Enchilada Casserole

20m
Prep Time
45m
Cook Time
1h 5m
Ready In

Recipe: #20603

August 15, 2015

Categories: Chicken Casseroles



"With few ingredients, this makes a delicious easy meal that will feed your family"

Original is 7 servings

Nutritional

  • Serving Size: 1 (319.1 g)
  • Calories 664.8
  • Total Fat - 18 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 70 mg
  • Sodium - 1100.2 mg
  • Total Carbohydrate - 102.2 g
  • Dietary Fiber - 4.4 g
  • Sugars - 42.5 g
  • Protein - 25.9 g
  • Calcium - 673.1 mg
  • Iron - 3.5 mg
  • Vitamin C - 12.6 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F. Grease a 13×9 casserole dish with cooking spray.

Step 2

In a bowl, combine cooked diced chicken with 1 1/2 cups of cheese, and the green chiles.

Step 3

Add a few spoonfuls of enchilada sauce to the bottom of the casserole dish. Then layer three tortillas on top of the sauce, making sure that the entire bottom of the dish and part of the sides are completely covered by the tortillas. It might help to cut one of the tortillas into smaller pieces to fit over the small gaps.

Step 4

Spread about half of the beans on top of the tortillas, followed by half the chicken mixture and then half of the enchilada sauce. Put another three tortillas on top of this layer, followed by the rest of the beans and chicken mixture.

Step 5

Put two tortillas on top of this layer, overlapping a bit, then add the rest of the enchilada sauce on top of these tortillas. Lastly, sprinkle remaining cheese (1 1/2 cups) over the top.

Step 6

Cover the dish in foil. Bake for 35 minutes, Remove foil continue baking for 10 minutes or until bubbly, Allow the dish to stand for about five minutes.

Step 7

Garnish with green onions.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to use cooked chicken for the recipe, as raw chicken will not cook through in the casserole.
  • Choose your favorite cheese blend or combination for the casserole; Monterey Jack is a classic choice.

  • Substitute cooked turkey for the chicken for a leaner option that still has a lot of flavor. The benefit of this substitution is that turkey is a leaner meat than chicken, so it is a healthier option. It still has a lot of flavor, so it will still taste great in the casserole.
  • Substitute black beans for the refried beans for a more nutrient-dense option. The benefit of this substitution is that black beans are higher in fiber and protein than refried beans, so they are a more nutrient-dense option. They are also a great source of antioxidants, which can help to boost the immune system.

Vegetarian Enchilada Casserole Replace the cooked chicken with 3 cups of cooked, diced vegetables (such as bell peppers, onions, and mushrooms). Use a vegan cheese or omit the cheese altogether. For the refried beans, use a vegetarian option or omit them altogether. Use vegetable broth instead of the enchilada sauce.



Mexican Rice: Mexican Rice is the perfect accompaniment to this Chicken Enchilada Casserole. It's easy to make and adds an extra layer of flavor to the dish. Plus, the combination of the casserole and the rice makes for a complete and filling meal.


Black Bean Salad: Black Bean Salad is a delicious side dish that pairs perfectly with this Chicken Enchilada Casserole. It has a great combination of flavors and textures, including black beans, tomatoes, red onion, cilantro, and a lime-based dressing. The salad adds a light, fresh flavor to the casserole, making it a perfect combination.




FAQ

Q: How long do I need to bake the casserole?

A: Preheat oven to 350 degrees F. Grease a 13×9 casserole dish with cooking spray. Bake covered for 35 minutes, then remove foil and bake for 10 minutes or until bubbly. Allow the dish to stand for about five minutes before serving.



Q: Can I freeze the casserole?

A: Yes, you can freeze the casserole. Allow it to cool completely before transferring it to an airtight container or freezer bag. When ready to eat, thaw the casserole overnight in the refrigerator and then bake according to the instructions.

1 Reviews

Maito

We made this with green enchilada sauce and a lot less cheese to make it healthier, and it came out great. I also used whole beans, but would love to try the refried next time. Topped it with cilantro and nonfat sour cream, and it made a very good dinner.

5.0

review by:
(26 Aug 2015)

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Fun facts:

The Monterey Jack cheese used in this recipe is named after David Jacks, an English immigrant who created the cheese in the late 19th century in Monterey, California.

The Mexican dish of enchiladas has been around since at least the 19th century, and is said to have been a favorite of the Mexican revolutionary Pancho Villa.