Layered Chicken and Vegetable Enchilada Casserole

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 290.4
  • Total Fat: 12.0 g
  • Cholesterol: 48.9 mg
  • Sodium: 538.2 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 8.2 g
  • Protein: 26.4 g

View full nutritional breakdown of Layered Chicken and Vegetable Enchilada Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:


A great way to re-use leftover chicken! A great way to re-use leftover chicken!
Number of Servings: 8


    Casserole Ingredients

    1 tablespoon vegetable oil
    2 cups of chicken, chopped
    1 large onion, chopped (about 1 cup)
    4 cups packed coarsely chopped fresh spinach leaves
    1 cup frozen whole kernel corn
    2 cups prepared enchilada sauce (recipe to follow)
    2 whole wheat tortillas (8-inch), cut into triangles
    cup shredded Cheddar cheese
    cup shredded Mozzarella cheese
    * Chopped fresh cilantro leaves

    Enchilada Sauce Ingredients
    3 tablespoons vegetable oil
    1 tablespoon flour
    cup chili powder
    2 cups chicken stock
    6 ounces tomato paste
    1 teaspoon dried oregano
    1 teaspoon ground cumin
    1/2 teaspoon salt
    * cayenne to taste for added heat

    Substitutions: You can use Mexican blend cheese instead of Cheddar/Mozzarella.


Directions for Casserole

Heat the oven to 350 degrees F.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes or until tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.

Spread cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with pieces from one tortilla, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortilla pieces and enchilada sauce.

Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.

Directions for Enchilada Sauce

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute.

Add chili powder and cook for 30 seconds.

Add stock, tomato paste, oregano, and cumin. Stir to combine. If desired, add cayenne to sauce for additional heat.

Bring to a boil, reduce heat to low and cook for 15 minutes.

The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Notes regarding serving size: I used a rectangle ceramic baking dish and cut the casserole into 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MRS_BRH.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.