Chicken Enchilada Casserole Recipe
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 1 pound pulled, cooked chicken
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • Juice from ½ lime
  • 2 ½ cups red enchilada sauce
  • 5 medium tortillas, sliced into quarters
  • 1 (15.5-ounce) can black beans, drained
  • 3 cups shredded Mexican blend cheese
  • 2 cups tortilla chips
Directions
  1. Preheat the oven to 375 F.
  2. In a large bowl, combine the chicken, cumin, garlic powder, chili powder, salt, and lime juice until the chicken is well coated.
  3. Spread ½ cup of enchilada sauce on the bottom of a casserole dish.
  4. Layer 10 tortilla pieces across the bottom.
  5. Layer half of the seasoned chicken on top of the tortillas, then half of the beans.
  6. Sprinkle with 1 cup of cheese, then add a layer of tortilla chips.
  7. Layer with 1 cup of enchilada sauce, then add the remaining chicken and beans and 1 cup of cheese.
  8. Add one more layer of tortillas, then top with the remaining 1 cup of enchilada sauce and 1 cup of cheese.
  9. Cover the dish with foil and bake for 30 minutes, until melted. Remove the cover and bake for another 10 minutes to brown.
  10. To serve, cut into slices.