Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 boneless skinless chicken breasts (cooked and shredded or cubed); 1 (15 ounce) light red kidney beans; 2 (11 ounce) cans whole kernel corn, drained; 1 (19 ounce) canmedium enchilada sauce; 1 (13 2/3 ounce) can diced tomatoes; 1 cup salsa, of choice; 1 cup shredded cheddar cheese; 1 cup shredded monterey jack cheese; tortilla chips (I used 'Mission' brand cilantro & lime flavor); 1 (1 1/4 ounce) packet taco seasoning; 2 teaspoons garlic powder; 1 teaspoon onion powder

Servings: persons

4 -5 boneless skinless chicken breasts (cooked and shredded or cubed)
1 (15 ounce) light red kidney beans
2 (11 ounce) cans whole kernel corn, drained
1 (19 ounce) canmedium enchilada sauce
1 (13 2/3 ounce) can diced tomatoes
1 cup salsa, of choice
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
tortilla chips (I used 'Mission' brand cilantro & lime flavor)
1 (1 1/4 ounce) packet taco seasoning
2 teaspoons garlic powder
1 teaspoon onion powder

1
Preheat oven to 350.
2
In a bowl, combine all ingredients except the cheese & tortilla chips.
3
Stir until well-mixed.
4
Crumble the tortilla chips and use them to thoroughly cover the bottom of a 9x13 baking pan.
5
Spread the chicken mixture across the chips.
6
Sprinkle with the shredded cheeses.
7
Bake approximately 30-45 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
8
Serve with Spanish Rice, Refried Beans, and additional chips if desired.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 -5 boneless skinless chicken breasts (cooked and shredded or cubed), 1 (15 ounce) light red kidney beans, 2 (11 ounce) cans whole kernel corn, drained, 1 (19 ounce) canmedium enchilada sauce, and more.

Yes, Chicken Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Casserole

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