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Cheesy Chicken Enchilada Casserole (Mexican Lasagna)
A Platter Talk Exclusive
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Dinner
Cuisine:
Tex-Mex
Servings:
8
servings
Calories:
359
kcal
Author:
Dan from Platter Talk
Ingredients
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
Instructions
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.
Nutrition
Calories:
359
kcal
|
Carbohydrates:
30
g
|
Protein:
18
g
|
Fat:
18
g
|
Saturated Fat:
9
g
|
Cholesterol:
57
mg
|
Sodium:
1361
mg
|
Potassium:
230
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
890
IU
|
Vitamin C:
16
mg
|
Calcium:
271
mg
|
Iron:
3
mg