"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from The Mikunda Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joy Beard


3 cups cooked, shredded chicken (smoked gives a nice flavor, but not necessary)
1 packet (1.25 oz) taco seasoning
2 cups sala verde
9-12 fajita-sized flour tortillas
1 can (15.5 oz) refried beans, warmed in microwave
1 can (15 oz) black beans
1 can (10 oz) rotel tomatoes (can use regular tomatoes if you don't like the heat)
8 oz sour cream
3 cups shredded cheddar cheese
cup water

Garnishes: (optional)
sour cream, salsa, taco sauce, shredded lettuce, chopped tomatoes, etc.

Mix chicken, taco seasoning, tomatoes, salsa verde and water in a skillet. Simmer for 10 min.
Coat a 13 x 9 pan with nonstick cooking spray.
Cover bottom of pan with 3-4 flour tortillas.
Pour the chicken mixture over the tortillas.
Cover with 3-4 tortillas.
Spread with warm refried beans, black beans, sour cream, and the shredded cheese.
Cover with remaining 3-4 tortillas.
Top with remaining chicken mixture and remaining shredded cheese.
Bake at 350 for 25 min, until bubbly.

Serve with garnishes.

Personal Notes:
Personal Notes:
Easy chicken enchilada recipe. Switch the chicken out for pork for variety!




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