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: 3 each Chicken breast- diced; 1/2 Green Pepper- Diced; 1/2 Yellow Onion- Diced; 1 packages Fajita Seasoning; 2 can 16 oz Refried Beans; 1 packages 8oz Cream Cheese (softened); 1 Paprika; 1 packages 8oz Shredded Cheese (Your Choice); 2 can 10oz Rotel; 1 can 4.5oz Green Chiles; 1 can 3.8oz Sliced Black Olives; 1 can 28oz Enchilada Sauce; 3 each Large flour tortillas; 1 Sliced Jahlepinios

Servings: persons

3 each Chicken breast- diced
1/2 Green Pepper- Diced
1/2 Yellow Onion- Diced
1 packages Fajita Seasoning
2 can 16 oz Refried Beans
1 packages 8oz Cream Cheese (softened)
1 Paprika
1 packages 8oz Shredded Cheese (Your Choice)
2 can 10oz Rotel
1 can 4.5oz Green Chiles
1 can 3.8oz Sliced Black Olives
1 can 28oz Enchilada Sauce
3 each Large flour tortillas
1 Sliced Jahlepinios

1
In a large casserole pan spread the refried beans until covered.
2
Layer the softened cream cheese on top of the beans.
3
Sprinkle paprika on top.
4
Preheat oven to 350F
5
In a large skillet cook the chicken until there is barely any pink.
6
Add the green pepper, onion, and 1/2 cup of water.
7
Mix until well blended.
8
Cook on medium high heat until seasoning is absorbed.
9
While cocking the Chicken mix, rip the tortillas into piece's and set aside.
10
Once chicken mix is done, spread evenly across bean and cream cheese layers.
11
Pour half the can of enchilada sauce over chicken mix and spread evenly .
12
Layer tortilla pieces covering entire pan.
13
Then spread the rest of the enchilada sauce evenly over top.
14
Spread package of cheese over top of previous layer.
15
Spread the Rotel, Green Chile's, Olives, and (optional) Jahlepinos evenly on top.
16
Bake for 30 minutes.
17
Let cool for 5 minutes & serve!

1102

kcal

Calories

Fat

121

Carbs

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 3 each Chicken breast- diced, 1/2 Green Pepper- Diced, 1/2 Yellow Onion- Diced, 1 packages Fajita Seasoning, 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