quick chicken enchilada casserole

Name: Quick chicken enchilada casserole
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 can(s) black beans, drained; 1 can(s) red beans, drained; 1 cup(s) frozen corn; 1 can(s) diced tomatoes, undrained; 1/2 - roasted chicken; 1/2 cup(s) onion, diced; 12 - corn tortillas; 1 cup(s) shredded cheddar cheese; 1 1/2 teaspoon(s) cumin; 1 can(s) diced green chilies, optional; 1 teaspoon(s) dried pablano chili

(1 rating)

I used sliced white cheddar on top on this batch instead of grated cheese.

review

Recipe by

Jeanne G

@GourmetGal

Ferguson, MO

This is a great way to use leftover chicken.

(1 rating)

yield 6 serving(s)

prep time 20 Min

cook time 30 Min

Ingredients For quick chicken enchilada casserole

1 can

black beans, drained
1 can

red beans, drained
1 c

frozen corn
1 can

diced tomatoes, undrained
1/2

roasted chicken
1/2 c

onion, diced
12

corn tortillas
1 c

shredded cheddar cheese
1 1/2 tsp

cumin
1 can

diced green chilies, optional
1 tsp

dried pablano chili

How To Make quick chicken enchilada casserole

1
Dice chicken into bite size pieces and set aside. Sauté onion in a little butter or oil. When soft, stir in all remaining ingredients EXCEPT tortillas and cheese. (Add green chilies here if using)

2
In a 9x12 pan, spray with non-stick coating. Place a layer of tortillas, then half the chicken mixture & half the cheese. Repeat. If desired, you can crush some tortilla chips for a crunchy topping.
3
Bake at 350 degrees for ap 30 minutes. Serve with sour cream and salsa if desired
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quick chicken enchilada casserole

Ingredients For quick chicken enchilada casserole

How To Make quick chicken enchilada casserole

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