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Chicken Enchilada Casserole


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Chicken Enchilada Casserole 0 Picture


  • 3 cups shredded, cooked chicken
  • 1 packet (1.25oz.) taco seasoning
  • 2 cups salsa verde
  • 9 fajita size flour tortillas
  • 1 can (15.5oz.) refried beans, warmed in microwave
  • 8 oz. sour cream
  • 3 cups shredded cheddar cheese



Step 1

Heat oven to 350 degrees. Mix chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
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.
Sprinkle half the cheese over the bans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 degrees for 25-28 minutes, until bubbly.

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