Chicken Enchilada Casserole


10 – 20 Min


40 – 50 Min






Chicken Enchilada Casserole

Chicken Enchilada Casserole

The great flavor of chicken enchiladas, with only a fraction of the work!


  • 8 large flour tortillas
  • 2½ cups cooked and shredded chicken
  • 1½ cup Your favorite Salsa
  • 1 can black beans
  • 1 cup frozen sweet corn
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 8 oz Your favorite shredded cheese
  • 10 oz enchilada sauce
  • 1 cup sour cream
  • ½ can cream of chicken


Preheat oven to 180°C

Spray a 9x13 pan with cooking spray.

In a large bowl, combine cooked and shredded chicken, salsa, black beans, sweet corn, cumin and chili powder. Stir until evenly mixed.

Layer 2 tortillas on the bottom of greased pan. NOTE: You may need to trim 1 tortilla to fit the gaps left by the two tortillas on each level.

Place half of the chicken mixture on top of tortillas and evenly spread across.

Top with about ½-2/3 cup shredded cheese (about ? of the bag) and evenly spread/sprinkle across the chicken mixture.

Next pour ? of enchilada sauce evenly over cheese.

Repeat layers of tortilla, chicken mixture, cheese and enchilada sauce) then top with one last layer of tortillas. Evenly spread remaining enchilada sauce over the top level of tortillas.

In a small bowl, combine sour cream and ½ can cream of chicken soup. Stir together completely.

Evenly spread over the top tortilla layer.

Sprinkle with remaining cheese.

Cover with foil and bake at 180°C for 30 minutes covered, then remove foil and bake for an addition 5-10 minutes or until cheese is completely melted and casserole is heated through.





Serving Size 272g
Calories 515
Total Fat 20.4g
Total Carbs 58.8g
Protein 32.9g



Original recipe from Chef In Training

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