Layered Chicken Enchilada Casserole Recipe
When you need to get a warm, filling dish on the table quickly, make this Layered Chicken Enchilada Casserole!
Servings: 8
Calories: 340kcal
Ingredients
- 15-18 corn tortillas
- 2 cups chicken, cooked and diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 2 cups shredded Colby Jack cheese
- 15 ounce can pinto beans, drained and rinsed
- 10 ounce can red enchilada sauce
Instructions
- Preheat your oven 375°F.
- In a small bowl, coat the cooked diced chicken in the spices and set aside.
- Line the bottom of a 9x13 inch baking dish with corn tortillas and top them with a layer of the seasoned cooked chicken, cheese, and pinto beans.
- Repeat the layering process until you have filled the dish and used the remaining ingredients.
- Pour the enchilada sauce over the top of the dish and bake for 25 minutes until the top of the dish is bubbling.
- Serve immediately and enjoy!
Notes
Make sure you use cooked chicken in your casserole. Baked, grilled, or rotisserie chicken work well in this recipe.
Use a mild enchilada sauce if you don’t like spicy food.
Leftovers can be stored in the refrigerator for up to 3 days. Cover the baking dish in plastic wrap or transfer the leftovers to an airtight container before storing. Reheat in the microwave or oven, adding additional enchilada sauce if necessary.
Nutrition
Calories: 340kcal | Carbohydrates: 34g | Protein: 22g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 719mg | Potassium: 432mg | Fiber: 6g | Sugar: 4g | Vitamin A: 654IU | Vitamin C: 2mg | Calcium: 296mg | Iron: 2mg