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Chicken Enchilada Casserole
This easy casserole has all the flavors of chicken enchiladas all baked in delicious, creamy, layers.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- baking dish
📝 Preparation Steps
1
Preheat oven to 375°F. Coat a 9×13- inch baking pan with nonstick spray. Set aside.
2
In a large bowl stir together the chicken, beans, and corn.
3
In another bowl whisk together the enchilada sauce, sour cream, salt, and pepper.
sour cream1 cup
4
Assemble
5
Arrange 6 tortilla halves in the bottom of the prepared baking dish (they won’t cover completely, open spaces are fine). Top with 1/4 of the enchilada sauce mixture (about 2/3 cup). Top with 1/3 of the chicken mixture, and then sprinkle with 1/2 cup of the shredded cheese.
6
Repeat these layering steps 2 more times and then arrange the remaining 6 tortillas on top, spread with the remaining enchilada sauce, and finally the remaining cheese.
7
Bake uncovered for 25 – ⏱️ 30 minutes until heated through and bubbly.
8
Let it stand for at least ⏱️ 5 minutes before serving.
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