Cheesy Chicken Enchilada Casserole (Mexican Lasagna) – This family meal goes together in a snap, feeds a small crowd at just a couple of dollars per serving, and is a recipe that your kids will ask for again and again.
Cheesy Chicken Enchilada Casserole (Mexican Lasagna)
If you know anything about Platter Talk, you know we’re a modern family of a couple of dads and six boys. In case you’re not familiar with kids in general and boys in particular, they love mild flavored Mexican-themed meals. This Cheesy Chicken Enchilada Casserole (Mexican Lasagna) reinforced this theory of mine.
We’ve tested out that theory many times:
One of many things that my partner in life and on Platter Talk has taught me is how to cook smarter instead of harder. A delicious example of his kitchen handiwork which illustrates this point perfectly is his Homemade Beef-a-Roni. Just like this Cheesy Chicken Enchilada Casserole (Mexican Lasagna), it’s fast, easy, kid-friendly and kid-approved. Don’t get me wrong, it’s great for parents too; just ask Scott or myself.
Scott is all about taking shortcuts in the kitchen while maximizing convenience and taste. Following his cue, I picked up a rotisserie chicken to use in this Cheesy Chicken Enchilada Casserole (Mexican Lasagna). That, combined with some enchilada sauce, a can of refried beans, and just a couple of other basic and inexpensive ingredients and we were saying olé in no time. When my big fancy DSLR camera decided to go on the fritz (as they say here in Wisconsin,) I did something else I learned form Scott. I used what I had on hand and turned on my iPhone to shoot these photos. Throughout it all, this meal was ready to eat in about 30 minutes from start to finish.
You really can’t beat this Cheesy Chicken Enchilada Casserole (Mexican Lasagna) for taste, cost and convenience. I hope you will give it a try and of course, please let us know how you like it!
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- 8 soft tortilla shells
- meat from 1 rotisserie chicken, shredded
- 15 oz can of green enchilada sauce
- 1 packet of taco or enchilada seasoning
- 1 can refried beans, heated in microwave for about 30 seconds (to soften)
- 8 oz sour cream
- 1 small can of mild diced chili peppers (optional)
- 8 oz shredded cheese
- Diced tomatoes, cilantor and Mexican cheese for optional topping
- Preheat oven to 350 degrees F.
- Apply non-stick spray to 9x13" baking pan.
- In large skillet, combine chicken, enchilada sauce, and seasoning packet (along with optional chili peppers if desired.)
- Stir over low heat, about 5 minutes until slightly thickened.
- Layer bottom of pan with 3 tortillas.
- Spread half of chicken mixture over tortillas
- Evenly sprinkle half of shredded cheese over chicken.
- layer 2-3 more tortillas over chicken mixture.
- Spread softened refried beans evenly over tortillas. Spread sour cream evenly over refried beans.
- Layer remaining tortillas over sour cream.
- Spread remaining chicken mixture over top layer of tortillas. Sprinkle remaining shredded cheese on top of chicken.
- Bake for 20-25 minutes.
- Garnish with optional diced tomatoes, Mexican cheese, and cilantro, if desired.