Easy Chicken Enchilada Casserole

4
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In


"I've been making this for years. It's easy, very good, and makes good use of leftovers."

Original recipe yields 4 servings
OK
  • Garnish

Nutritional

  • Serving Size: 1 (333.2 g)
  • Calories 472.4
  • Total Fat - 18.6 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 133 mg
  • Sodium - 907.2 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 6.8 g
  • Sugars - 3.6 g
  • Protein - 50.8 g
  • Calcium - 728.8 mg
  • Iron - 3.8 mg
  • Vitamin C - 10.6 mg
  • Thiamin - 0.4 mg

Step 1

Heat oil in a small frying pan. Saute onion until tender. Add green chilies, olives,chicken, corn and beans (if using), and heat through. Remove from heat and moisten with a little enchilada sauce.

Step 2

Coat an 8" baking pan with cooking spray, and pour a thin layer of enchilada sauce on the bottom. Line bottom with two tortillas, tearing to fit. Sprinkle with 1/3 chicken mixture and 1/4 of cheese. Drizzle with 1/4 of remaining sauce.

Step 3

Repeat layers two more times. Top with remaining 2 tortillas, cheese, and sauce.

Step 4

Cover pan with foil and bake at 350F until hot through - about 10 minutes. Remove foil and bake 10 more minutes, until cheese is toasty. Let set 10 minutes, and serve garnished with sour cream and avocado as desired.

Tips & Variations


No special items needed.

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