Fiesta Chicken Layered Enchiladas Recipe

This is an easy way to prepare enchiladas. Add a salad and you have your dinner ready. Give them a try!
  • Prep time: 15 minutes
  • Chill/Cook time: 55 minutes
  • By:
  • Servings: 6-8

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  • 1½ cups shredded rotisserie chicken
  • 15 oz. can black beans, rinsed and drained
  • 11 oz. can Mexican-style or plain whole kernel corn, drained
  • 1 cup sour cream
  • 1 (18-count) pkg. 6-inch corn tortillas
  • 2 cups shredded Cheddar cheese, divided
  • 19 oz. can enchilada sauce, divided

cooking methods

  • Bake


Serve it tonight: Preheat oven to 375°. Combine first 5 ingredients in a large bowl. Arrange 6 tortillas in the bottom of a greased 9 x 13 baking pan; top with half the chicken mixture, half the cheese and half the enchilada sauce. Arrange 6 more tortillas on top; layer with remaining chicken mixture. Cover with remaining tortillas; top with remaining enchilada sauce and cheese. Bake, covered, 45-55 minutes or until bubbly and heated through. Makes 6-8 servings. Serve it later: Assemble as directed above but do not bake. Cover tightly with plastic wrap; wrap in foil and freeze. Thaw completely. Remove plastic wrap. Bake, covered for 55-60 minutes. Suggested sides: Tossed green salad and orange slices

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