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Enchilada Casserole on a white plate
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Chicken Enchilada Casserole Recipe

This Chicken Enchilada Casserole recipe is a layered lasagna inspired dinner. Packed with tons of veggies and still tastes delicious, try it for dinner tonight!
Course Dinner
Cuisine Mexican
Keyword chicken enchilada casserole, enchilada casserole
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 portions
Calories 445kcal
Author Lauren's Latest

Ingredients

  • 2 tablespoons olive oil
  • 1 small zucchini diced
  • 4 green onions sliced
  • 1/2 cup green pepper diced
  • 1/4 cup sliced green olives mild ones such as lindsey olives
  • 2 cups baby spinach chopped
  • 1 teaspoon cumin
  • salt & pepper to taste
  • 2 cups rotisserie chicken cooked chopped
  • 7.5 oz black beans 1/2 can
  • 7 oz salsa 1 small can
  • 1/2 bunch cilantro roughly chopped
  • 1/2 lb cheddar cheese grated
  • 9 corn tortillas sliced
  • 2 cups mild green enchilada sauce
  • desired toppings: sour cream, tomatoes, avocado, lettuce, cilantro, lime juice
US Customary - Metric

Instructions

  • In a large skillet, heat olive oil over medium heat. Saute zucchini, onion, and green peppers until they start to soften, about 5 minutes. Stir in olives, spinach, cumin, salt, and pepper until spinach starts to wilt. Once the spinach is all wilted, remove it from heat and stir in chicken, beans, salsa, and cilantro. This is the filling for the casserole. Set aside.
    enchilada casserole filling
  • Spray a baking dish with non-stick cooking spray. {A 9x9 glass baking dish will be fine.} Spread 1/4 cup enchilada sauce across the bottom and place 1 layer of corn tortilla strips over top. Sprinkle some cheese over top. Spread half the chicken and veggie filling over the tortillas and cheese. Top with more cheese, more tortilla strips and 3/4 cup enchilada sauce.
    layering enchilada casserole
  • Continue layering the lasagna with more cheese, the last 1/2 of the filling, more cheese, the remaining tortilla strips, 1 cup of enchilada sauce and the last bit of cheese.
  • Cover and bake at 350 degrees for 30-45 minutes. Remove from oven and cool 10 minutes before cutting and serving. Top with avocados, sour cream, avocados, tomatoes, etc.
    Enchilada Casserole on a white plate

Nutrition

Calories: 445kcal | Carbohydrates: 38g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 1715mg | Potassium: 626mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2265IU | Vitamin C: 31.4mg | Calcium: 353mg | Iron: 3.2mg