Chicken Enchilada Casserole

This sensational enchilada casserole combines tortillas, beans, cheese, and taco-seasoned chicken. Take this main-dish recipe to your next potluck or Mexican-themed dinner party.

Chicken Enchilada Casserole
Servings: 10 Prep 10 mins Bake 350°F 28 mins Cook 10 mins


  • 3 cups shredded, cooked chicken
  • 1 1 1/4 ounce packet taco seasoning
  • 1/2 cup water
  • 2 cups salsa verde
  • 9 flour tortillas, fajita-size
  • 1 15 1/2 ounce can refried beans, warmed in microwave
  • 8 ounces sour cream
  • 3 cups shredded cheddar cheese

Make It

1. Heat oven to 350 degrees . Mix chicken, taco seasoning, water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.

2. Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.

3. Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 degrees for 25 to 28 minutes, until bubbly.