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Chicken Enchilada Casserole

Chicken Enchilada Casserole

Nutrition Facts
Chicken Enchilada Casserole
  • Makes: 10 servings
  • Prep: 10 mins
  • Bake: 28 mins at 350°F
  • Cook: 10 mins
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Ingredients

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  • 3 cups shredded, cooked chicken
  • 1 1 1/4 - ounce packet taco seasoning
  • 1/2 cup water
  • 2 cups salsa verde
  • 9 flour tortillas, fajita-size
  • 1 15 1/2 - ounce can refried beans, warmed in microwave
  • 8 ounces sour cream
  • 3 cups shredded cheddar cheese

Directions

  1. Heat oven to 350 degrees . Mix chicken, taco seasoning, water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
  2. Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
  3. Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 degrees for 25 to 28 minutes, until bubbly.

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