enchilada casserole
Baking With Blondie

Studio 5 Recipe Box: Green Chili Chicken Enchilada Casserole

Shared by friend of the show, Mandy Merriman. Find Mandy on Instagram, @bakingwithblondie.

Green Chili Chicken Enchilada Casserole

Makes 8 servings


  • 16 oz can green chili enchilada sauce
  • 30 corn tortillas
  • 2 cups cooked shredded chicken (we love rotisserie here)
  • taco seasonings (you can make your own or use half the packet + 3 tablespoons water if needed)
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded sharp cheddar
  • avocado, green onions, sour cream, cilantro for serving (and tortilla chips!)


1. Preheat oven to 400 degrees.
2. In the bottom of a 9×13 glass baking dish, spread about 1/2 cup of enchilada sauce. Layer on corn tortillas (about 6, covering the bottom).
3. In a separate bowl, mix together the shredded chicken and taco seasonings (add tablespoons of water if it looks too dry).
4. Add about 1/2 cup of rotisserie chicken, 1/2 cup of black beans, 1/2 cup corn, 1/2 cup of pepper jack and sharp cheddar. Spash on more of the enchilada sauce. Layer on 6 more tortillas, then repeat the process until you have about 4 or 5 layers. Top last layer with cheese and whatever chicken is left.
5. Bake for 15-20 minutes, uncovered. Broil for about 2 minutes at the end until golden and crispy. Remove from oven and serve with avocado, green onions, sour cream, and cilantro.

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