Chicken Enchilada Casserole
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Servings: 9
- Course: Main Dish
Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.
Reynolds Kitchens tip
Baked cheesy enchiladas may taste delicious, but can be messy when it’s time to wash dishes! For a much easier cleanup, line your dish with pan lining paper when preparing these chicken enchiladas. You can make this dish ahead of time too; just cover with a sheet of aluminum foil and store in the freezer. To reheat, remove the foil and place in the refrigerator for 1-2 days to thaw. Then bake uncovered for 50 to 60 minutes at 350°F and enjoy!
- 12 corn tortillas
- 1 skinned and pulled rotisserie chicken
- 2 cups of enchilada sauce
- 1/2 cup of sliced green onions
- 16 ounce can of drained and rinsed pinto beans
- 16 ounce can of drained and rinsed black beans
- 2 cups of shredded Mexican cheese
- 1 thinly sliced jalapeño
- Kosher salt and pepper to taste
PREAHEAT the oven to 375°.
SPREAD 4 corn tortillas around a Reynolds® Bakeware Non-Stick 9x13 casserole pan and evenly pour on 1/3 of the enchilada sauce on top of the tortillas.
ADD 1/3 of the black and pinto beans and ½ of the pulled rotisserie chicken all over the enchilada sauce.
SEASON everything with salt and pepper.
TOP the chicken and beans off with 1/3 of the shredded cheese.
REPEAT these steps 1 more time.
TOP off the casserole with the last 4 corn tortillas, 1/3 of enchilada sauce, 1/3 of the cheese and sliced jalapeños.
BAKE in the oven for 45 minutes.
GARNISH the baked enchiladas with lime slices, sliced avocado, sour cream and cilantro.
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