Chicken Enchilada Casserole
photo by Mandy
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 tablespoon oil
- 1 medium onion, chopped
- 2 - 2 1⁄2 cups shredded cooked chicken
- diced green chilis, to taste
- 1 package taco seasoning mix
- 8 corn tortillas
- 1 (15 ounce) can kidney beans (drained)
- 2 cups shredded cheddar cheese (divided)
- 2 cups salsa (or to taste)
directions
- Preheat oven to 350.
- Grease 13x9x2 inch baking dish. Heat oil in large skillet Saute onion, stirring occasionally, until tender.
- Remove from heat.
- Stir in chicken, chiles and seasoning mix
- Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese
- Layer with remaining tortillas. Top with salsa and remaining cheese
- Bake for 30 to 35 minutes or until heated through and cheese is melted
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Yum! This is a great recipe and is incredibly easy to make. I used a full 4oz. can of green chiles and used black beans instead of kidney beans. I also used hot salsa, so it was definitely spicy (which us texans like!) I served it was spanish rice and corn. Next time I will probably half the recipe because there's only 2 of us and it definitely made a lot. But we will enjoy the leftovers the next couple of nights! Thanks for sharing!
-
Am I the only one that noticed that they did not put the enchilada sauce in the ingredients for this recipe? Otherwise it is just a chicken taco casserole. Well, I added one can of enchilada sauce in place of the salsa and it was excellent! I only gave it three stars because it truly is not an enchilada casserole without the enchilada sauce.
-
Your recipe was a lovely surprise! Like others wrote, it goes together easily and quickly, which is much appreciated when you are short on time. I used the breast of a whole chicken we grilled the night before. Consequently, I didn't get 8 servings but enough for two meals for 2 of us. Put all together in a smaller baking dish. Used 1/2 pkg. of taco seasoning and a full can of green chilies with the chicken. Threw in some sour cream. Added sliced black olives in place of the beans. Oh yes, I only had flour tortillas on hand but they worked just fine. Thanks, Lambkyns, for a delicious casserole. M. Joan
see 5 more reviews
Tweaks
-
Yum! This is a great recipe and is incredibly easy to make. I used a full 4oz. can of green chiles and used black beans instead of kidney beans. I also used hot salsa, so it was definitely spicy (which us texans like!) I served it was spanish rice and corn. Next time I will probably half the recipe because there's only 2 of us and it definitely made a lot. But we will enjoy the leftovers the next couple of nights! Thanks for sharing!
-
I used this as inspiration to consume pantry items! Turned out good and with enough leftovers for a freezer meal. I used ground turkey in place of the chicken and seasoned it with fajita seasoning mix. Added some sliced zuchini and olives in the middle layer. Used black beans in place of the kidney beans and flour tortillas in place of corn tortillas (although I'd probably prefer the corn myself). Still a good tasty, layered, easy casserole. Thanks for posting the inspiration.
-
Yum Yum Yum, the whole family loved it, so simple to make and great tasting, what more could you want? I used mexican chilli beans instead of kidney beans for extra spice and served it with cheesy salsa rice. Definitely a keeper!!!! Just thought I should add this also freezes and reheats quite well.
RECIPE SUBMITTED BY
Lambkyns
Canada