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Chicken Enchilada Casserole

This yummy casserole takes no time to make and is a much healthier and cheaper option than going out to your favorite Mexican restaurant! This is our go-to recipe for a quick weeknight meal.

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1 Rotisserie Chicken cut into bite-size pieces
  • 1 15 oz can Low-Sodium Black Beans drained
  • 1 24 oz jar Picante Sauce / Cantina Style Salsa
  • 18 Corn Tortillas
  • 2 cups Shredded Cheddar or Mexican Cheese
  • Salt & Pepper to taste
  • Cooking Spray
  • Guacamole optional side item
  • Sour Cream optional side item

Instructions

  1. Preheat oven to 350°F. Coat a 9x13 glass baking dish with cooking spray.

  2. In a medium bowl, combine the chicken and black beans. Add salt and pepper. Toss to blend.

  3. Spread a thin layer of salsa to just cover the bottom of the prepared baking dish. Top with 6 corn tortillas, slightly overlapping each other. Top with half of the chicken mixture, then 1 cup salsa and 1/3 of the cheese. 

  4. Create a second layer with another 6 corn tortillas and repeat with the rest of the chicken mixture, 1 cup salsa, and 1/3 of the cheese. 

  5. Finally, top the casserole with the remaining 6 tortillas and cover evenly with the remaining salsa and 1/3 of the cheese.

  6. Bake for 40 minutes, until cheese is bubbling.

  7. Cut the casserole into 6 pieces and serve warm with a side of guacamole and sour cream.

Recipe Notes

To Freeze: place cooled casserole in a freezer-safe container in the freezer for up to 2 months. To defrost, refrigerate overnight. Reheat, covered, in a 350°F oven for 20 to 25 minutes, until heated through.