Chicken Enchilada Casserole aka Stacked Chicken Enchiladas

Chicken Enchilada Casserole

Summary: It is simple to make, can be gluten-free and also easy to adapt to be vegan. Oh, and it’s also CRAZY good.


    • 3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe)
    • 16 corn tortillas, halved
    • 2 (15 ounce) cans black beans, rinsed and drained
    • 1 (15 ounce) can whole kernel corn, drained
    • 6 scallions (green onions), thinly sliced
    • 4 cups (about 1.5 pounds) shredded cooked chicken
    • 3 cups shredded Monterrey Jack or Mexican blend cheese
    • 1 avocado, peeled, pitted and diced
    • 1/2 cup loosely-packed chopped fresh cilantro

For instructions please visit: Gimme Some Oven



Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Be the first to comment

Leave a Reply

Your email address will not be published.


Comment moderation is enabled. Your comment may take some time to appear.