Description
Easy Chicken Enchilada Casserole layered with corn tortillas, refried beans, and cheese, made extra convenient with frozen veggies, rotisserie chicken and jarred sauce. The ultimate dump and bake weeknight meal the whole family will love! This feeds a crowd and is packed with flavor, fiber, protein, and cheesy goodness. It's on repeat at our house! Gluten free.
Ingredients
- 1 cup sliced frozen bell peppers (or pepper and onion blend)*
- 1 cup frozen corn (I love fire-roasted)
- 1 12oz jar enchilada sauce
- 12 corn tortillas
- 3 cups shredded chicken**
- 1 16oz jar mild or medium salsa
- 1 5oz can diced green chiles
- 1 3/4 cups shredded cheese (cheddar, Colby Jack, Mexican etc)
- 1 14.5oz can refried beans or black beans
Instructions
- Preheat oven to 375F. Spray a 9x13 in baking dish with cooking spray. Cut stack of tortillas in half. Drain and rinse beans.
- Spray a medium pan with cooking spray. Add frozen bell peppers and corn and cook for 5 minutes, until softened.
- Have all ingredients lines up for easy assembly. Place 3/4 cup enchilada sauce in the baking dish and swirl around so the bottom is completely covered. Top with 4 tortillas (8 halves), see photos for reference.
- Top with half the cooked veggies, half the beans, half the chiles, half the chicken, and 1/2 cup cheese. Add half the salsa (about 1 cup) and use a spoon to spread it evenly.
- Repeat with 4 more tortillas (8 halves), remaining veggies, beans, chiles and chicken, another 1/2 cup cheese. Top with remaining salsa.
- Top with remaining tortillas and enchilada sauce, spreading it evenly over tortillas. Add 3/4 cup of cheese. Cover with foil and bake for 25 minutes. Remove from oven and serve hot, topped with chopped cilantro and avocado or guacamole and dig in!
Notes
*you can also use 1-2 fresh bell peppers. You could also add a handful of spinach for more veggies!
**If you want to cook the chicken, use 1 1/2 pounds chicken breast. I like to use the Instant Pot. Place 1 cup water in Instant Pot then insert trivet and place breasts on top. Season liberally with salt, garlic powder, and pepper. Cook on Manual for 10 minutes then quick release. Cool and shred!