Chicken Enchilada Bake with diced tomatoes in the back

Layered Green Chile Chicken Enchilada Casserole

  • Author: Carole Jones
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Main dish
  • Method: Baked
  • Cuisine: Mexican


This chicken enchilada bake only has 5 ingredients but tastes like you spent all day making it!



28 ounce can green chili enchilada sauce

18 corn tortillas

215 ounce cans refried beans

4 cups diced cooked chicken breasts

16 ounces shredded colby jack cheese


  1. Preheat oven to 375 degrees and grease 9×13 inch pan with nonstick spray.
  2. Spread a thin layer of enchilada sauce in the bottom of the pan, then layer on 6 tortillas. Spread one can of beans over the tortillas, then sprinkle on half the chicken and half the cheese. Drizzle 1/3 of the enchilada sauce over the first layer, add 6 more tortillas, and repeat the above process one more time.
  3. Top with the remaining 6 tortillas then evenly spread the remaining 1/3 sauce over the top. Bake uncovered for 35-40 minutes, until the edges of the casserole are bubbling. Let sit for 10-15  minutes before serving.


Avocado, tomatoes, lettuce, and sour cream all make great toppings!


  • Serving Size: 1/12
  • Calories: 392
  • Sugar: 3 g
  • Sodium: 957 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 28 g
  • Cholesterol: 73 mg

Keywords: easy dinner recipe