Chicken Enchilada Casserole

With Cinco de Mayo approaching I thought it would be fun to share a chicken enchilada casserole which would taste so yummy with a refreshing margarita. Ya feel me?

With wedding planning and all of the other duties life brings, I don’t have much time for elaborate or complicated dinners and I am sure you can somewhat relate.

That’s why here on Kroll’s Korner I love making REAL food that I actually make on a regular basis and we eat in our home too.

This chicken enchilada casserole is my go to when I want to make Mexican fare. Well, this and of course my taco skillet.

I hope you LOVE this Chicken Enchilada Casserole. It’s:

• Easy to make
• Less than 10 ingredients
• Big on flavor!
• Super satisfying
• Pairs nicely with a side salad to complete dinner
• and of course, incredibly delicious!

It’s super easy to make and has less than 10 ingredients, some of which you probably already have in your pantry!

What you’ll need (9 ingredients):

• 1 rotisserie chicken, shredded (I use this for convenience, but you can also cook up 3 chicken breasts and shred that too).
• Diced green chiles (4 oz. can)
• Green enchilada sauce (28 oz. can)
• Pinto beans (15 oz. can)
• Mexican Style Four Cheese Blend, shredded
• Tortillas
• Jalapeño
• Garlic Powder
• Sour Cream

How to make it:

Let’s do this —>

1. Preheat the oven to 425° F. In a 9×13 inch pan, spread 1 cup of the enchilada sauce down in an even layer. Then, place a layer of tortillas over this. You will have to cut the tortillas in half so they fit nicely in the pan without any gaps. See photos below.
2. In a bowl, mix 1 cup of sour cream and 1 cup of the enchilada sauce together. If you don’t like sour cream, simply layer more enchilada sauce on top of the tortillas and ditch the sour cream all together. Set aside.
3. In another bowl, make the chicken mixture. You will combine the shredded rotisserie chicken, diced green chiles, pinto beans (drained and rinsed), shredded cheese, diced jalapeño (optional) and garlic powder.
4. Next, layer 1 cup of the sour cream/enchilada sauce mixture on top of the tortillas followed by 2 cups of the chicken mixture. Then continue to layer: tortillas, sauce and chicken mixture, tortillas.
5. Finish the casserole with one last layer of tortillas (you will have 9 tortillas total in the casserole) on top, pour a little more sauce on top and a sprinkle of cheese.
6. Loosely cover with foil. Bake for 20 minutes with the foil on and 10 minutes with the foil off. (In those last 10 minutes you can also broil on high for 3-5 minutes to get a nice brown color on top, be sure to watch it so it doesn’t burn!)

Be sure to wait 20 minutes before cutting in to the casserole before eating. (If you can wait, haha!)

Optional garnishes:

• Jalapeños
• Avocado
• Cilantro
• Green onions
• Salsa
• Tomatoes

the goods

Glass Baking Dish 9″x13″

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Chicken Enchilada Casserole

Chicken Enchilada Casserole is a quick and easy weeknight dinner recipe the whole family will love.

4.67 from 42 reviews

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Prep Time: 10 minutes

Cook Time: 30 minutes

Resting time: 20 minutes

Total Time: 40 minutes

Servings: 8 slices

Calories: 264kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Mixing bowls

1x2x3x

Ingredients

• ▢ 1 Rotisserie chicken, shredded
• ▢ 1 (4 oz.) can Diced green chiles
• ▢ 1 (28 oz.) can Green enchilada sauce
• ▢ 1 cup sour cream
• ▢ 1 (15. oz.) can Pinto beans*, drained and rinsed
• ▢ 8 oz. Mexican Style Four Cheese Blend (shredded), divided
• ▢ 9, 6-inch flour tortillas (corn tortillas work too)
• ▢ 1 Jalapeño, diced
• ▢ 1 tsp. garlic powder

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Instructions

• Preheat the oven to 425° F. In a 9×13 inch pan, pour 1 cup of the enchilada sauce down in an even layer. Then, place a layer of tortillas over this. Cut the tortillas in half so they fit nicely in the pan without any gaps. (See photos in post above for guidance).
• In a medium sized bowl, mix 1 cup of sour cream and 1 cup of the enchilada sauce together. Set aside.
• In a large bowl, make the chicken mixture. You will combine shredded chicken, diced green chiles, pinto beans, 6 oz. shredded cheese, diced jalapeño (optional) and garlic powder. 
• Next, layer 1 cup of the sour cream/enchilada sauce mixture on top of the tortillas followed by 2 cups of the chicken mixture. Then continue to layer: tortillas, sauce and chicken mixture, tortillas. 
• Finish the casserole with one last layer of tortillas (you will have 9 tortillas total in the casserole) a little more sauce and a heavy sprinkle of cheese. Loosely cover with foil. Bake for 20 minutes with the foil on and 10 minutes with the foil off. (In those last 10 minutes you can also broil on high for 3-5 minutes to get a nice brown color on top, be sure to watch it so it doesn't burn!)
• Allow to cool, then slice and garnish with your favorite toppings (sour cream, green onions, tomatoes, hot sauce, avocado, etc.).

Video

Notes

• We’ve added in 2 (15 oz.) cans of pinto beans to make it a little more hearty. You can also switch up the beans and use black beans too!
• If you want to use chicken breasts and shred them instead of the rotisserie chicken, 3 chicken breasts shredded is plenty. 
• Corn tortillas may be substituted for flour. 
• If you don’t like sour cream, replace sour cream with all enchilada sauce or Greek yogurt!

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Nutrition

Serving: 1slice | Calories: 264kcal | Carbohydrates: 23g | Protein: 21.1g

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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