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Layered Chile-Chicken Enchilada Casserole

Layers of chicken, tortillas, cheese, beans and enchilada sauce create a dig-in favorite. Check out the do-ahead tip.

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( 76 Ratings)

76 Ratings

5 Stars 45%

4 Stars 29%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 20 )

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Prep Time 25 min
Total Time 1 hr 30 min
Servings 8

Ingredients

2: cups diced cooked chicken

3: cups shredded Colby-Monterey Jack cheese blend (12 oz)

1: can (4.5 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 tortillas; 8 inch)

1: can (16 oz) Old El Paso® refried beans

1: can (10 oz) Old El Paso® enchilada sauce

4: medium green onions, sliced (1/4 cup)

1: cup shredded lettuce

1: medium tomato, chopped (3/4 cup)

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
2 Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
3 Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.

EXPERT TIPS

Expert Tips

Make this casserole up to 8 hours in advance, then cover and refrigerate until it's time to bake it.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 13g, 13% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 90mg; 90%;
Sodium: 980mg; 980%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 3g 3% Sugars 3g 3% ),
Protein: 27g; 27%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 10%;
Calcium: 40%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 20 Reviews View All

Posted 5/7/2012 11:52:08 PM REPORT ABUSE ellimaye said:

Rating:

This came together easily, but I didn't care for the flavor given by the green chiles. I also thought it could have used more meat.

This reply was: Helpful Inspiring

Posted 4/19/2012 11:36:28 AM REPORT ABUSE legalchica2005 said:

Rating:

I made this for my fiance last night; needless to say it was a complete success! I used corn tortillas that I softened in some cooking oil instead of the flour tortillas. It was yummy! Highly recommend this recipe :)

This reply was: Helpful Inspiring

Posted 8/10/2011 9:28:44 PM REPORT ABUSE MommaMia0709 said:

Rating:

i made this for game night with some friends, and we all loved it, the taste was good with the beans in there. Top it off with sour cream and its good, I used more Enchilada sauce then it asked for... This one is going down as a family meal...

This reply was: Helpful Inspiring