Layered Chicken Enchilada Casserole Recipe

Name: Layered Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon 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 cheddar cheese; 1 cup shredded monterey jack cheese; 1 (16 ounce) jar salsa (mild); 3 tablespoons cilantro, divided

Servings: persons

1 tablespoon 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 cheddar cheese
1 cup shredded monterey jack cheese
1 (16 ounce) jar salsa (mild)
3 tablespoons cilantro, divided

1
Preheat oven to 350u00b0F.
2
Spray a 13x9-inch baking dish with nonstick cooking spray.
3
In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender.
4
Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through.
5
Remove from heat and stir in shredded chicken.
6
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.
7
Repeat layers.
8
Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350u00b0F for about 45 minutes.

2175

kcal

Calories

Fat

274

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 tablespoon canola oil (or vegetable), 1 medium sweet onion, chopped, 1 garlic clove, minced, 5 cups cooked and shredded chicken breasts, and more.

Yes, Layered 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.

That's it — enjoy your meal!

Layered Chicken Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions