Easy Chicken Enchilada Casserole

Name: Easy Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: American,
Ingredients: 2 cups shredded cooked chicken; 1 can (15 oz) pinto beans drained and rinsed; 1 cup medium salsa verde divided; 2 tsps McCormick® Cumin, Ground; 2 tsps McCormick® Garlic Powder; 2 tsps McCormick® Oregano Leaves; 4 flour tortillas 8-inch; 1 package (8 oz) shredded Mexican blend cheese divided; 1 container (8 ounces) sour cream divided

Give leftover cooked chicken new life with this easy chicken enchilada casserole that features flour tortillas layered with chicken, beans, salsa verde, and shredded cheese. This chicken enchilada bake provides a balanced meal that comes together in only 15 minutes.

15m

PREP TIME

15m

COOK TIME

325

CALORIES

9

INGREDIENTS

Servings: 8

Ingredients

2 cups shredded cooked chicken
1 can (15 ounces) pinto beans, drained and rinsed
1 cup medium salsa verde, divided
2 teaspoons McCormick® Ground Cumin
2 teaspoons McCormick® Garlic Powder
2 teaspoons McCormick® Oregano Leaves
4 flour tortillas, 8-inch
1 package (8 ounces) shredded Mexican blend cheese, divided Substitutions available
- shredded Cheddar cheese, divided
1 container (8 ounces) sour cream, divided

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 400°F. Mix chicken, beans, 2/3 cup of the salsa verde, cumin, garlic powder and oregano in large bowl.
2 Spray 9-inch pie plate with no stick cooking spray. Place 1 of the tortillas in pie plate. Layer with 1/3 of the chicken mixture, 1/3 of the sour cream and 1/2 cup of the cheese. Repeat layers of tortilla, chicken mixture, sour cream and cheese twice. Top with remaining tortilla, remaining 1/3 cup salsa verde and 1/2 cup cheese.
3 Bake 15 minutes or until heated through. Let stand 5 minutes before serving.