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Chicken Veggie Enchilada Casserole
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4.63 from 8 votes

Chicken Veggie Enchilada Casserole

My Chicken Veggie Enchilada Casserole recipe is layered similar to a lasagna, corn tortillas are the base, substituting for lasagna pasta. Top with half the shredded chicken, veggies, sauce, and cheese, then repeat the layers. Creating a cheesy, mildly spicy meal that’s pretty irresistible, put your plates in the oven and tell your guests to be careful, that plate is hot…
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
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Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Chicken Enchilada Casserole, Enchilada Casserole, Enchiladas
Servings: 8
Calories: 550kcal

Ingredients

  • 2 Tablespoons Olive Oil
  • 8 Ounces Cremini Mushrooms Sliced
  • 1 Cup Onion Diced
  • 1 Teaspoon Garlic Crushed and chopped
  • 2 Teaspoons Adobo Seasoning
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Oregano
  • 1 15-Ounce Can Refried Black Beans
  • 2 15-Ounce Cans Red Enchilada Sauce (mild, hot or ½ & ½, your preference)
  • 1 15-Ounce Can Corn Drained
  • 1 15-Ounce Can Black Beans Rinsed
  • 1 4-Ounce Can Mild Chilies
  • 1 Bell Pepper Red or yellow. Seeds removed, 1-inch dice
  • 1 Zucchini Halved lengthwise then cut into ¼ inch half rounds
  • 1 Roast Chicken (Store-bought), remove skin and bones, shredded into large pieces
  • 1 Pound Sharp Cheddar Shredded
  • 9-10 Corn Tortillas Cut in half

Garnish

  • Cilantro Chopped
  • Sour Cream
  • Pickled Jalapenos
  • Guacamole
  • Red Onion Sliced

Instructions

  • Preheat oven to 350F
  • Add olive oil and mushrooms to a large covered skillet over high heat, cover and let steam for 2 minutes
  • Add onions, garlic, red pepper flakes, and Adobo seasoning sauté until onions are translucent
  • In a large microwave-safe bowl, combine one can of enchilada sauce with the can of refried beans, heat until easy to mix, stir to combine (this thickens the finished sauce)
  • Add the beans, corns, one can of enchilada sauce and chilies to the mushrooms and onions, bring to a boil, then reduce heat to low, add the bell pepper and zucchini and simmer for 10 minutes
    Chicken Veggie Enchilada Casserole
  • Add the refried bean mixture to the sauce, stir to combine and remove from the heat
  • Spray a large 9×13 inch casserole with oil, lay 4 ½ tortillas to cover the bottom completely
    Chicken Veggie Enchilada Casserole
  • Cover the tortillas with ½ the shredded chicken
    Chicken Veggie Enchilada Casserole
  • Cover the chicken with ½ of the sauce
    Chicken Veggie Enchilada Casserole
  • Cover the sauce with ½ of the cheese
    Chicken Veggie Enchilada Casserole
  • Repeat, lay 4 ½ tortillas to cover the first layer
  • Cover the tortillas with the remaining shredded chicken
  • Cover the chicken with the remaining sauce
  • Cover the sauce with the remaining cheese, pickled jalapenos and sliced red onions
    Chicken Veggie Enchilada Casserole
  • Bake @ 350F for approximately 30-40 minutes until the cheese is melted and the casserole is bubbly, sprinkle with chopped fresh cilantro and serve
Nutrition Facts
Chicken Veggie Enchilada Casserole
Amount Per Serving
Calories 550 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 15g94%
Cholesterol 150mg50%
Sodium 466mg20%
Potassium 645mg18%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 3g3%
Protein 47g94%
Vitamin A 733IU15%
Vitamin C 33mg40%
Calcium 466mg47%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.