Chicken Enchilada Casserole in 30 min!

I got home late from work today and rushed to get something on the table. I decided to make an easy chicken enchilada casserole in my 9×9 Pyrex dish that I’ve been using so much of lately. I had some corn, tomatoes, cilantro, and onion from the Farmer’s Market this weekend that I incorporated into the dish. I also used another Meyer lemon from my grandma’s tree to replace the lime for my pico de gallo (fresh salsa).

The casserole is really easy to assemble and I was able to get it into the oven and on the table in about 30 minutes. This dish is also low in fat. Not too shabby!

Pico de gallo time! Chop tomatoes, white onion, cilantro, and garlic. Squeeze lemon or lime juice over the mixture. Mix and season with salt, pepper.

Casserole out of the oven


1 can green chiles

1/2 cup of corn (fresh cooked corn or frozen corn)

1 cup of green enchilada sauce (I used La Palmas)

1 cup shredded cooked chicken

6 corn tortillas

1 cup black or refried beans

1 cup grated cheese (cheddar, pepperjack, or jack cheese will work)

Mix chiles, corn, 1/4 cup of the enchilada sauce, and chicken in a bowl and microwave for 2 minutes (or until mixture is hot).

Grease a 9×9 pan then put 1/4 cup of the enchilada sauce on the bottom  (so tortillas won’t stick). Layer 3 corn tortillas in the pan, covering the bottom completely. Spread beans on top of the tortillas. Put the chicken/chile mixture over the beans and spread evenly. Top with remaining tortillas and remaining 1/2 cup of enchilada sauce.

Cover with foil and bake in a 400 F degree oven for 20 minutes. Take the foil off and sprinkle the cheese evenly on the casserole. Bake for another 5 minutes until cheese is bubbly and melted. Serve with sour cream, cilantro, and pico de gallo.


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