Print Recipe

Chicken Enchilada Casserole

Prep Time20 mins
Cook Time40 mins
Servings: 8

Ingredients

  • 2-3 lbs shredded chicken {I make mine by adding raw chicken + 2c chicken broth + FlavorGod seasonings to a crockpot on high for 4 hours}
  • 2 c enchilada sauce {I prefer Gimme Some Oven’s homemade sauce but you could also use canned}
  • 12 corn tortillas {Mission Ultra-thins are great for this and will save you some carbs}
  • 2 15 oz cans of black beans rinsed and drained
  • 1 can Rotel
  • 1.5 c sauteed onions and peppers {I defrosted Trader Joe’s frozen grilled peppers and onions}
  • 4 green onions thinly sliced
  • 1.5 c shredded low fat Mexican cheese

Instructions

  • Preheat oven to 375.
  • Spray large baking dish.
  • Ladel in 3/4c sauce on the bottom. Top with 4 corn tortillas, cut in half/quarters to cover bottom of the dish.
  • Add 1 can black beans, 1/2 can Rotel, 3/4c onions and peppers, 1 green onion.
  • Layer 1/2 chicken over veggies and top with 1/2c shredded cheese.
  • Place an additional layer of 4 corn tortillas, cut in half, on top. Add 3/4c sauce.
  • Add 1 can black beans, 1/2 can Rotel, 3/4c onions and peppers, 1 green onion. Layer 1/2 chicken over veggies. Top with 1/2c shredded cheese.
  • Place a final layer of 4 corn tortillas, cut in half, on top. Top with remaining sauce.
  • Cover with tin foil and bake for 20 min.
  • Remove tin foil. Sprinkle on 1/2c cheese and remaining green onions. Bake an additional 10 min.

Notes

Adapted from Gimme Some Oven