Chicken Enchilada Casserole

serving of chicken enchilada casserole on plate with fork

Serves: 10

Fruits and Vegetables: ½ cup per serving

Ingredients

2 cups cooked chicken or 3 (4.5 oz) cans canned chicken, shredded

1 (15 oz) can low-sodium pinto or black beans, drained and rinsed

1 (15 oz) can whole-kernel corn, drained or 1½ cups frozen corn

2 cups cooked brown rice

1 (28 oz) can enchilada sauce

12 corn tortillas, 6 inch

 1½ cups Monterey Jack or cheddar cheese, shredded

Directions

  1. Preheat oven to 350° F.
  2. Mix sauce, beans, chicken, and rice in a large bowl.
  3. Spoon half of the mixture into a 9-by-13-inch baking pan.
  4. Lay six tortillas evenly over the top.
  5. Cover the tortillas with the remaining mixture.
  6. Top with remaining six tortillas.
  7. Sprinkle with cheese and cover with aluminum foil.
  8. Bake for 15 to 20 minutes. Remove foil and bake 10 more minutes until cheese is melted and sauce is bubbly. 
  9. Serve hot.

Freeze Extra Portions of Enchiladas

  1. Allow casserole to cool down.
  2. Divide into serving-size pieces.
  3. Label freezer bag with name and date.
  4. Use spatula to lift casserole pieces into bag.
  5. Seal bag and place flat into the freezer.
  6. Before reheating, remove casserole from freezer bag.

Tips

  • Use low-sodium canned beans to reduce sodium.
  • Canned beef or pork can be substituted for the chicken.
  • Serve with your favorite salsa.

Nutrition Facts

Serving size: 1 cup per serving; Calories: 310; Carbohydrates: 45 g; Fiber: 5 g; Fat: 6 g; Saturated fat: 3 g; Sodium: 600 mg

Source

Adapted from EFNEP Favorite Recipes: A compilation celebrating 50 years, Colorado State University, 2019.

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutrition. The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources.