Tuesday, August 12, 2014

Stacked Chicken Enchiladas

The best I have ever had!
This Chicken Enchilada Casserole ("Stacked" Chicken Enchilada) comes from the Gimmesomeoven website.  AWESOME!
I made just a few changes to the recipe and will be marked with ** for you.

Chicken Enchilada Casserole (a.k.a. "Stacked" Chicken Enchiladas)

Prep Time: 20 minutes

Cook Time: 30 minutes
Total Time: 50 minutes
Yield: About 8 servings


  • 3 cups red enchilada sauce Click for Enchilada sauce recipe  **I used 1 3/4 cans of OldElpaso mild Enchilada Sauce**  Will make her homemade recipe next time but this still came out good with the canned sauce. 
  • 16 corn tortillas, halved
  • 2 (15 ounce) cans black beans, rinsed and drained
  • **1 (16 ounce) bag of frozen sweet kernel corn, cooked**
  • **1 package of FLAV-R-PAC Baja Roasted corn blend
  • 6 scallions (green onions), thinly sliced
  • 4 cups (about 1.5 pounds) shredded cooked chicken **I grilled my chicken breasts**
  • 3 cups shredded Monterrey Jack or Mexican blend cheese
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup loosely-packed chopped fresh cilantro (optional)  **I don't like cilantro so I just left it out.


Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.
Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn (**used the Baja corn blend for this layer) and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese.
Repeat with a second layer of tortillas, then sauce, then beans, corn (**used the sweet kernel corn for this layer**), green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).
Cover the pan with aluminum foil, then bake for 20 minutes. Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
Remove pan, and sprinkle with avocado, cilantro **Optional**, and remaining green onions. Serve warm.  I drizzled sour cream over each serving-Yum !  Even my 5 year old loves this :)

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