This Chicken Enchilada Casserole recipe is everything you love about chicken enchiladas…stacked into delicious layers instead of rolled up. And made with the best homemade enchilada sauce recipe.
TAGS: Gluten-free recipes | Enchilada recipes
Keyword: avocado, chicken, black beans, mexican blend cheese, red enchilada sauce
Chicken Enchilada Casserole
Prep Time: 20 MinsTotal Time: 50 Mins
Cook Time: 30 MinsYield: 8 Servings
Cook Time: 30 MinsYield: 8 Servings
Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
Heat oil in a large sauté pan over medium-high heat. Add onion and bell pepper and sauté for 6-7 minutes, or until softened. Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine. Remove from heat and set aside.
Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese.
Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
Remove from the oven and serve warm, garnished with your desired toppings.
1 tablespoon olive oil
1 medium white onion, peeled and diced
1 large red bell pepper, cored and diced
1 (4 ounce) can diced green chiles
1 (8 ounce) can whole kernel corn, drained
3 cups (about 1.5 pounds) shredded or diced cooked chicken
3 cups red enchilada sauce, homemade or store-bought, divided
12 corn tortillas, halved
3 cups shredded Monterrey Jack or Mexican blend cheese
2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)
toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado
1 medium white onion, peeled and diced
1 large red bell pepper, cored and diced
1 (4 ounce) can diced green chiles
1 (8 ounce) can whole kernel corn, drained
3 cups (about 1.5 pounds) shredded or diced cooked chicken
3 cups red enchilada sauce, homemade or store-bought, divided
12 corn tortillas, halved
3 cups shredded Monterrey Jack or Mexican blend cheese
2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)
toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado
*NOT AVAILABLE
HOW TO MAKE STACKED CHICKEN ENCHLADAS:
Cook your filling: Sauté the onion and bell pepper until soft. Then stir in the green chiles, beans, corn, chicken and enchilada sauce until combined. This will be your main filling.
Stack your layers: In this order: enchilada sauce, tortillas, chicken filling, cheese, tortillas, chicken filling, cheese, tortillas, chicken, enchilada sauce and cheese.
Bake: Covered for 20 minutes, then uncovered for another 10 until the cheese is melted.
Garnish: Sprinkle on any of your desired toppings. (I vote the more, the merrier for sure.)
Serve warm: Or cover and refrigerate for up to 3 days. (The leftovers are fantastic!)
Keyword: avocado, chicken, black beans, mexican blend cheese, red enchilada sauce
