Chicken Enchilada caserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 287.2
  • Total Fat: 5.1 g
  • Cholesterol: 68.4 mg
  • Sodium: 781.4 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 33.7 g

View full nutritional breakdown of Chicken Enchilada caserole calories by ingredient
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A quick and easy substitution for enchiladas. A quick and easy substitution for enchiladas.
Number of Servings: 12


    6 Cooked chicken breasts, shredded or chopped.
    * I have even used leftover rotissere chicken
    2 16oz cans refried beans
    1 16oz jar of enchilada sauce
    1 8oz can tomatoe sauce
    1 cup salsa
    8 corn tortilas
    1 cup 2% shredded cheese
    ( I use a mix of jack and cheddar)


Pre-Heat Oven to 400
Pre cook your chicken or use leftover chicken from another meal.
In a med. saucepan heat and mix together beans, salsa, chicken and only a 1/2 cup of the enchilada sauce.
Mix together tomatoe sauce and remainder of enchilada sauce.
In a 9x13 dish pour just enough sauce to coat bottom so that tortilla won't stick maybe a couple Tbs.
Lay 4 tortillas on bottom add just enough sauce to coat tortillas, add bean and chicken mixture. Top mixture with more sauce just to coat and then top with the other 4 tortillas and the rest of the sauce and then cheese.
Cook at 400 for 20-25mins or until cheese is slightly brown and bubbly.

serves 12
serv = generous 1 cup

Number of Servings: 12

Recipe submitted by SparkPeople user MELISSASOUZA.

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