Layered Chili-Chicken Enchilada Casserole

With the busy holiday season upon us, I think we can all relate to sometimes (a lot of the time) feeling overwhelmed with all that we still have to get done.  So much to do and so little time.  That's why I love recipes that you can make ahead and then just pop in the oven when supper rolls around.

This is one of those recipes.  Filling, simple, delicious, and convenient.  This dish can be made up to 8 hours ahead, then covered and refrigerated until it's time to bake it. 

This is another wonderful, easy recipe I found over at Life Made Delicious.  We love Mexican food and we love casseroles so we have the best of both worlds in one dish.  Cooked chicken, shredded cheese, green chilies, refried beans, sour cream, taco sauce and tortillas are layered to make one cheesy, creamy, tasty casserole.

We served ours with a little green onion, lettuce, tomato, and sour cream on top.  Next time I think I'd also add a little more taco or enchilada sauce as I'd like it just a tad more saucy.  Also, I think Mexican rice would make a great side dish.  So simple and so good and as a bonus, there was a fair amount left over as it was just Joe and I eating it, so you know what I'm bringing to work for lunch the next few days.

Enjoy!

Layered Chili-Chicken Enchilada Casserole
Printer-Friendly Version

2 cups diced cooked chicken
3 cups shredded reduced fat Monterey Jack or Cheddar cheese
1 can Old El Paso Chopped Green Chilies, undrained

3/4 cup low fat sour cream

1 pkg (8 large) Old El Paso Smart Fiesta made with Whole Grain Tortillas

1 can (398 ml/14 fl oz) Old El Paso Refried Beans

1 jar (215 ml) Old El Paso Taco sauce

1/4 cup sliced green onions
1 cup shredded lettuce
3/4 cup chopped tomato

Sour cream, optional

Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chilies and sour cream.

Layer 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 taco 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 taco sauce over top. Sprinkle with remaining 1 1/2 cups cheese.

Cover 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 (I also added sour cream).

Do-Ahead Tip: Make this casserole up to 8 hours in advance, then cover and refrigerate until it's time to bake it.

Makes 8 servings.

Source:  Life Made Delicious

Per Serving (1 of 8)

Calories 410

Total Fat 17 g (Saturated Fat 9 g , Trans Fat 0.1 g )

Cholesterol 60 mg

Sodium 1110 mg

Total Carbohydrate 37 g

Dietary Fiber 5 g

Sugars 5 g

Protein 27 g

Pin It