Chicken Enchilada Casserole Recipe

Chicken, tortillas and just the right kick of spice – and best of all, it’s on the table in under an hour.
  • Ready in: 45 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 25 minutes
  • By:
  • Servings: 6

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  • 1 (15 ounce) can + 1 (8 ounce) can no salt added tomato sauce
  • 18 (6-inch) corn tortillas
  • 2 cups prepared shredded Magic Taco Chicken, thawed, if frozen
  • 1 (15 ounce) can no salt added black beans, rinsed and drained, optional
  • 2 cups shredded Cheddar cheese
  • Toppings such as salsa, sour cream, shredded lettuce, chopped tomatoes, sliced green onions, sliced black olives

cooking methods

  • Bake


This recipe uses Magic Taco Chicken. Get the recipe ».
  1. Preheat oven to 375°F. In medium bowl, combine tomato sauce and Mom's Favorite Taco Seasoning. Spread ½ cup over the bottom of a greased 13x9-inch baking dish.
  2. Layer 6 tortillas, half the chicken, half the beans, one-third sauce and ½ cup cheese. Repeat layers ending with 6 tortillas, remaining sauce and remaining 1 cup cheese.
  3. Bake 20-25 minutes or until bubbly and cheese is golden brown. Top with desired toppings.

Makes 6 servings.

Serve with Tex Mex Beans & Rice, if desired.

Nutrition per Serving:
Fat: 15g
Sodium: 1,280mg
Carbs: 46g
Fiber: 9g
Sugar: 4g
Protein: 32g

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