Layered Enchilada Casserole Recipe

Name: Layered Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Vegetable Oil; 1 whole Medium Onion, Diced; 2- 1/2 cups Shredded Chicken Breast, Cooked; 1 can (7 Oz.) Diced Green Chilies; 1 package (about 1 Oz.) Taco Seasoning Mix; 8 whole Corn Tortillas, Or 6 Flour Tortillas; 1 can 15 Oz. Black Beans; 2 cups (16 Oz.) Shredded Sharp Cheddar Cheese; 1 jar (16 Oz.) Homestyle Or Chunky Salsa; 1 can Sliced Black Olives, Optional; 1/2 cups Cilantro (optional)

Servings: persons

1 teaspoon Vegetable Oil
1 whole Medium Onion, Diced
2- 1/2 cups Shredded Chicken Breast, Cooked
1 can (7 Oz.) Diced Green Chilies
1 package (about 1 Oz.) Taco Seasoning Mix
8 whole Corn Tortillas, Or 6 Flour Tortillas
1 can 15 Oz. Black Beans
2 cups (16 Oz.) Shredded Sharp Cheddar Cheese
1 jar (16 Oz.) Homestyle Or Chunky Salsa
1 can Sliced Black Olives, Optional
1/2 cups Cilantro (optional)

1
Preheat oven to 350 degrees.
2
Grease a 13 x 9 baking dish and set aside.
3
Heat oil in large skillet.
4
Cook onion, stirring occasionally, until tender.
5
Remove from heat.
6
Stir in cooked chicken, green chilies and taco seasoning (just the powder, do not add water).
7
Layer half the tortillas in prepared baking dish.
8
Top with chicken mixture, and beans.
9
Sprinkle half of the black olives and cilantro on top, if desired.
10
Cover this layer with half the cheese.
11
Layer remaining tortillas on top.
12
Spread salsa evenly over tortillas, add remaining cilantro and black olives, then sprinkle remaining cheese on top.
13
Bake for 30 to 35 minutes or until cheese is melted.
14
Notes:
15
You can substitute beef for chicken, using either ground beef or carne asada.
16
Ive tried both!
17
Its all good.
18
Sometimes, I saute a teaspoonful (ok, its heaping) of garlic with the onions.
19
I like garlic.
20
Add pepper jack to the cheddar for added zing, using 1 cup of each.
21
Layer jalapeno slices right under the top layer of cheese.
22
Yum!

1198

kcal

Calories

Fat

180

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 teaspoon Vegetable Oil, 1 whole Medium Onion, Diced, 2- 1/2 cups Shredded Chicken Breast, Cooked, 1 can (7 Oz.) Diced Green Chilies, and more.

Yes, Layered 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 Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions