Layered Chile-Chicken Enchilada Casserole

Layers of chicken, tortillas, cheese, beans and enchilada sauce create a dig-in favorite. Check out the do-ahead tip.

Layered Chile-Chicken Enchilada Casserole

OldElPasoRecipe by OldElPaso

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2

25 minutes

1 hour 30 minutes

8 servings

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    Ingredients

    • 2  cups diced cooked chicken
    • 3  cups shredded Colby-Monterey Jack cheese blend (12 oz)
    • 1  can (4.5 oz) Old El Paso® chopped green chiles, undrained
    • 3/4  cup sour cream
    • 1  package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
    • 1  can (16 oz) Old El Paso® refried beans
    • 1  can (10 oz) Old El Paso® enchilada sauce
    • 4  medium green onions, sliced (1/4 cup)
    • 1  cup shredded lettuce
    • 1  medium tomato, chopped (3/4 cup)

    Directions

    1. 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
    2. 2Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
    3. 3Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.

    Categories: Main Dishes, Chicken

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    claylady
    claylady said:

    I have made this recipe a few times and loved it.I add a few black olives to the mix and avocado on the side.

    6/28/2010 8:19:32 PM
    MsSharonK
    MsSharonK said:

    We had this last night for dinner--with a couple of modifications. Because I am on a low-carb diet, I used low-carb tortillas. When I was spreading the tortillas with the refried beans, I didn't think there was enough, so I used about 1/3 of another can. Followed the remainder of the recipe--serving the onions, lettuce and tomatoes on the side. I enhanced my serving with avocado slices. I will definitely make this again! Be sure to spray the aluminum foil with cooking spray to prevent the cheese from sticking!!!

    5/4/2010 4:51:35 PM

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