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–+ servings

Chicken Enchilada Casserole

A quick and delicious stacked enchilada casserole layered with tortillas, beans, chicken, and topped with cheese and enchilada sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 10
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 2.5 cups cooked, shredded chicken
  • 2.5 cups enchilada sauce storebought or homemade
  • 2 cups shredded Mexican cheese
  • 7 small flour tortillas or corn tortillas
  • 1 can refried beans

Optional Toppings

  • Cilantro for serving
  • Sour cream for serving

Instructions
 

Preparation Steps

  • Preheat the oven to 375 degrees F.
  • Place a few spoonfuls of enchilada sauce in the bottom of a 9x9 inch glass baking dish to prevent sticking.
  • Place 2 tortillas in the bottom of the dish, overlapping slightly to cover the entire surface.
  • Layer the beans, chicken, about 1/2 cup cheese, and about 3/4 cup enchilada sauce. Repeat once to make a total of 2 layers.
  • Cover the top with the remaining enchilada sauce and 1 cup of cheese. Cover the baking dish tightly with well-oiled aluminum foil and bake for about 30 minutes.
  • Remove the foil and bake uncovered for an additional 5 minutes or until the cheese is starting to brown and the sauce is bubbling.
  • Allow the casserole to rest for at least 15 minutes before cutting and serving. Top with desired toppings like cilantro or sour cream.

Notes

This recipe is easily adaptable. For a gluten-free version, use corn tortillas. You can add extra vegetables like sautéed bell peppers or spinach between the layers.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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