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Easy Chicken Enchilada Casserole Recipe

A simple and delicious easy chicken enchilada casserole recipe that ready in 30 minutes.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Author Carissa Shay

Ingredients

  • 31 oz can of refried pinto beans
  • 19 oz can of red enchilada sauce
  • 3 cups shredded chicken
  • 3 cups shredded cheddar jack cheese
  • 12 corn tortillas
  • 1 onion diced
  • 1 tbs vegetable oil

Instructions

  • Preheat oven to 350
  • Add oil to a pot over medium heat. Once hot add the onion and saute for 2 minutes.
  • Add the beans and ½ cup of cheese to the onions and stir well. Cook until cheese has melted and remove from heat.
  • Cover the bottom of a 9 by 13 casserole dish with 6 of the tortillas.
  • Spread half of the beans on top of the tortillas. Top with some of the chicken.
  • Add another layer of the remaining 6 tortillas on top. Add another layer of the remaining beans and chicken.
  • Pour the enchilada sauce on top and sprinkle the casserole with the remaining cheese.
  • Bake for 30 minutes.
  • Garnish with avocado, cilantro, onion, etc.