With wedding planning and all of the other duties life brings, I don’t have much time for elaborate or complicated dinners and I am sure you can somewhat relate. That’s why here on Kroll’s Korner I love making realistic recipes that I actually make on a regular basis and we eat in our home too. This chicken enchilada casserole is my go to when I want to make Mexican fare. Well, this and of course my taco skillet.
You’ll LOVE this Chicken Enchilada Casserole because it’s:
Easy to make Less than 10 ingredients Big on flavor! Super satisfying Pairs nicely with a side salad to complete dinner and of course, incredibly delicious!
It’s super easy to make and has less than 10 ingredients, some of which you probably already have in your pantry!
1 rotisserie chicken, shredded (I use this for convenience, but you can also cook up 3 chicken breasts and shred that too). Diced green chiles (4 oz. can) Green enchilada sauce (28 oz. can) Pinto beans (15 oz. can): You can swap these out for black beans. Mexican Style Four Cheese Blend, shredded Tortillas: I use the soft 8-inch flour tortillas. You can also use corn tortillas if you prefer. Jalapeño: optional for a spicy kick! Garlic Powder Sour Cream
Be sure to wait 20 minutes before cutting in to the casserole before eating. (If you can wait, haha!)
