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5-Ingredient Chicken Enchilada Casserole

  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 8
  • Pinterest
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This mildly spicy, flavorful casserole makes for a super-simple weeknight dinner. Serve with salad to make it a complete meal. MORE + LESS -

Fabiola Donnelly
September 20, 2016

Ingredients

2
boneless skinless chicken breasts (about 10 oz total)
8
Old El Paso™ flour tortillas for burritos (8 inch)
2
cans (10 oz each) Old El Paso™ red enchilada sauce
1
can (15 oz) Progresso™ black beans, drained
2
cups shredded Mexican four-cheese blend (8 oz)

Steps

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  • 1
    Heat oven to 350°F. Line 12x8-inch (2-quart) baking dish with foil.
  • 2
    Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 3
    Meanwhile, lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside. Place 1 can (10 oz) Old El Paso™ red enchilada sauce, 1 can (15 oz) Progresso™ black beans and 1 cup of the shredded Mexican four-cheese blend in large bowl. Shred cooked chicken. Add chicken to bowl with beans; stir with large spoon to combine.
  • 4
    Divide chicken mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
  • 5
    Pour remaining 1 can (10 oz) Old El Paso™ red enchilada sauce evenly over top. Sprinkle with remaining 1 cup shredded Mexican four-cheese blend.
  • 6
    Bake uncovered 40 to 45 minutes or until hot and bubbly.

Expert Tips

To make this even faster and easier, use pre-cooked chicken, leftover chicken or deli rotisserie chicken.

Serve with all your favorite toppings such as chopped green onions, chopped fresh cilantro, thinly sliced radishes, sour cream or Mexican crema.

Nutrition Information

No nutrition information available for this recipe

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