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Chicken Enchilada Casserole

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Chicken Enchilada Casserole

Course Dinner
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 8 people
Calories 373kcal


  • 1 Tablespoon olive oil
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 3 teaspoons garlic minced
  • 1 (4 ounce) can diced green chiles
  • 1 1/2 pounds cooked chicken diced
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 (15 ounce) can corn drained
  • 1 (15 ounce) can Rotel Diced Tomato and Green Chiles
  • 2 (15 ounce) cans mild green enchilada sauce
  • 12 corn tortillas cut into halves
  • 2 cups reduced-fat shredded Mexican cheese


  • Preheat oven to 375 degrees F. Spray a 9×13- inch baking dish with nonstick cooking spray; set aside. Heat oil in a large skillet over medium-high heat.
  • Add onion, pepper and garlic and sauté for 6-8 minutes, or until tender. Add diced green chiles, chicken, black beans, corn, Rotel and 1 can of enchilada sauce; stir to combine. Remove from heat and set aside.
  • Pour 1⁄2 cup enchilada sauce in prepared baking dish and spread in an even layer. Top top with 8 tortilla halves, covering the entire pan. Top evenly with 1⁄3 of the chicken mixture, then 1⁄3 of the cheese. Repeat with another layer of tortillas, chicken mixture and cheese. Top with one more layer of tortillas, chicken, remaining enchilada sauce and cheese.
  • Cover pan with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes.Remove from oven and top with your favorite toppings, if desired (not included in nutrition information).


MFP: MFF Chicken Enchilada Casserole
October 2020


Serving: 14ounces | Calories: 373kcal | Carbohydrates: 44.5g | Protein: 31.4g | Fat: 10.8g
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