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  • Dinner

    Cheesy Enchilada Casserole

  • 11


  • PT1H60M
  • 60

    Minutes Cook Time

  • Enchiladas topped with cheese, green onions, and sour cream in a blue casserole. Limes, cilantro, and green onions in side dishes behind.


  • 12 corn tortillas
  • 1 1/2 – 2 cups prepared enchilada sauce
  • 4 cups of shredded Mexican cheese blend or 1 cup each of shredded Oaxaca, Cheddar, Jalapeño Jack and crumbled Cotija cheeses (Note – if you can’t find Cotija, just increase by 1 cup the amount of other cheeses used)
  • 1 cup roasted skinless chicken, cut into bite-size pieces tossed with about 2 teaspoons enchilada seasoning
  • 1 cup canned pinto beans, drained well, seasoned with 1/2 teaspoon each of ground cumin and garlic powder
  • 1/3 cup each of canned kernel corn, sliced black olives, and mild green chilies, well drained
  • 2 tablespoons of cilantro, minced mixed with 2 green onions, sliced
  • 2 eggs
  • 1/2 teaspoon Salt
  • 1/2 cup half & half, milk or evaporated milk
  • 1/2 cup sour cream


Preheat oven to 350°F. Place all cooking sauce ingredients in a bowl and whisk together. Set aside for use. Spray casserole dish with vegetable oil. Assemble first layer by spreading about 6 tablespoons of enchilada sauce on bottom of casserole. Top with 4 tortillas, overlapping them. Cover tortillas with 6 more tablespoons of enchilada sauce.

Assemble second layer by mixing chicken with 3 cups of the shredded cheese, reserving the one-cup of cheese for later use. Layer half this mixture over the tortillas. Set aside the other half of cheese-chicken mixture for another layer.

For the third layer, spread the seasoned beans over the cheese-chicken layer.

For the fourth layer, overlap 4 tortillas and cover with 6-8 more tablespoons of enchilada sauce. Cover with corn, olives and chilies. Top with remaining cheese-chicken mixture.

For final layer, cover filling with 4 overlapping tortillas, then spread 6 tablespoons of enchilada sauce over them. Pour cooking sauce over casserole. Top these with remaining cup of shredded cheeses. Let rest for at least 30 minutes.

Bake for 50-60 minutes, or until bubbling. Remove and rest for 10 minutes before cutting. If baking after setting in the refrigerator, allow an extra 10-15 minutes cooking time. Sprinkle with cilantro and green onions and serve with lime wedges and sour cream.

Recipe created by Real California Milk.