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Layered Chile-Chicken Enchilada Casserole
Layered Chile-Chicken Enchilada Casserole
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Indulge in a mouthwatering Layered Chile-Chicken Enchilada Casserole bursting with flavors of chicken, tortillas, cheese, beans, and enchilada sauce. Perfect for busy days or family dinners.
Ingredients:
  • 2 cups diced cooked chicken
  • 3 cups shredded Colby-Monterey Jack cheese blend (12 oz)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 3/4 cup sour cream
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 4 medium green onions, sliced (1/4 cup)
  • 1 cup shredded lettuce
  • 1 medium tomato, chopped (3/4 cup)
Instructions:
  • Preheat the oven to 350°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Combine chicken, 1 1/2 cups of cheese, chiles, and sour cream in a medium bowl.
  • Arrange 3 tortillas in the baking dish, overlapping as needed and slightly up the sides of the dish (cut one tortilla in half if necessary). Spread half of the beans, followed by half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas, then add the remaining beans and chicken mixture. Place the last 2 tortillas over the mixture, overlapping slightly without going up the sides of the dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining 1 1/2 cups of cheese.
  • 1. Wrap the baking dish with foil and bake for 45 to 55 minutes until hot and bubbly. Allow it to rest for 5 to 10 minutes before slicing. Top casserole or individual portions with onions, lettuce, and tomato for an extra touch of freshness.

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