Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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

Description

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


Ingredients

Scale

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


Instructions

  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.

Notes

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


Nutrition

  • 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


Never know what to make for dinner?

You need a personal recipe vault!