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Layered Chicken Enchilada Casserole recipe

Layered Chicken Enchilada Casserole.

Layers of mouth-watering tortillas, tenderbits of shredded chicken and kidney beans make a healthy andsatisfying dish, especially when served with a tossed green salad.

Recipe: Layered Chicken EnchiladaCasserole

1 tablespoon vegetable oil
1 medium onion, chopped
2 1/2 cups cooked shredded chicken breast meat
1 (7-ounce) can diced green chiles
1 (1.25-ounce) package taco seasoning mix
8 corn tortillas
1 (15-ounce) can kidney beans, drained
2 cups (8 ounces) shredded cheddar cheese – divided use
1 (16-ounce) jar homestyle salsa

  • Preheat oven to 350°F (175°C).Grease 13x9x2-inch baking dish.
  • Heat oil in large skillet. Cook onion,stirring occasionally, until tender. Remove from heat. Stir inchicken, chiles and seasoning mix.
  • Layer half of tortillas in prepared bakingdish. Top with chicken mixture, beans and 1 cup cheese. Layerwith remaining tortillas. Top with salsa and remaining cheese.
  • Bake for 30 to 35 minutes or until heatedthrough and cheese is melted.

    Makes 8 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Whats for dinner? Chicken Enchilada Casserole

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  • Comments

    1 Comment


    This chicken enchilada casserole recipe — a.k.a. “stacked chicken enchiladas” — is simple to make, gluten-free and also easy to adapt to be vegan. Oh, and it’s also CRAZY good. Just made the sauce and it is the best I have ever tasted!!! And so easy! I can t believe it! Have you ever assembled this casserole in the morning and cooked later? Wasn t sure if tortillas would get soggy or not?

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