Layered Chicken Enchilada Casserole
photo by patti k.
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
9
ingredients
- 1 tablespoon canola oil (or vegetable)
- 1 medium sweet onion, chopped
- 1 garlic clove, minced
- 5 cups cooked and shredded chicken breasts
- 2 (1 1/4 ounce) packets enchilada seasoning (or taco)
- 1 cup water
- 12 soft flour burrito-size flour tortillas
- 2 (15 ounce) cans dark red kidney beans, drained
- 2 cups frozen corn, thawed
- 2 cups shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 (16 ounce) jar salsa (mild)
- 3 tablespoons cilantro, divided
directions
- Preheat oven to 350°F.
- Spray a 13x9-inch baking dish with nonstick cooking spray.
- In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender.
- Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through.
- Remove from heat and stir in shredded chicken.
- Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer.
- Repeat layers.
- Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350°F for about 45 minutes.
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Reviews
-
This was a smart idea rather than rolling all those enchiladas. I did add a little Italian dressing to add flavor to the chicken mix. Probably b/c I didn't have seasoning packets and used liquid enchilada sauce I had made which was on the bland side. I omitted the water then. I also added diced tomatoes. I like that this recipe doesn't call for anything creamy and I can control the amount of cheese which we did go easy on. Will definitely be making this again in the future. Thanks for submitting!
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Totally tasty and easy to put together. I had everything on hand - it's a great use for tortillas that maybe are on the stale side. It was easy to scale down for our family - I made it in a 2.5 qt casserole dish and used about 2/3 the amounts. Same flavor as enchiladas without the rolling! Added some black olives to the mix - might add jalapenos next time. Thanks for posting!
RECIPE SUBMITTED BY
*Parsley*
United States