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All Recipes » Poultry Recipes » Layered Chicken Enchilada Casserole () 2 Vote(s)
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Senior Member

Posts: 330
February 2004

Layered Chicken Enchilada Casserole Wed, 25 February 2009 16:19
1 tablespoons canola oil (or vegetable)
1 medium sweet onion, chopped
1 garlic clove, minced
5 cups cooked and shredded chicken breasts
2 (1 1/4 ounce) packets enchilada seasoning (or taco)
1 cup water
12 soft flour burrito-size flour tortillas
2 (15 ounce) cans dark red kidney beans, drained
2 cups frozen corn, thawed
2 cups shredded low fat sharp cheddar cheese
1 cup shredded monterey jack cheese
1 (16 ounce) jar salsa (mild)
3 tablespoons cilantro, divided

Spray a 13x9-inch baking dish with nonstick cooking spray.

In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender. Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through. Remove from heat and stir in shredded chicken.

Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer. Repeat layers. Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro.

To Freeze: Freeze in freezer safe container

To Reheat: Defrost. Bake in the preheated 350 degree oven for 45 minutes.

Senior Member

Posts: 337
February 2004

  Re: Layered Chicken Enchilada Casserole Mon, 09 March 2009 15:08
Everyone here really liked them!
Senior Member

Posts: 213
February 2004

  Re: Layered Chicken Enchilada Casserole Sun, 29 March 2009 17:54
Yum, we really liked this one!
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