This yummy Chicken Enchilada Casserole is such a convenient meal not only because it is budget-friendly with simple ingredients, but most of those ingredients are things you can just pull from your pantry. Because of that, you can make this just about any night of the week. This is also a great recipe to make with some leftover Thanksgiving turkey.
Prep Time 10mins
Cook Time 30mins
Total Time 40mins
Servings 6-8 servings
3cshredded cooked chicken or turkey
1can(15 oz. refried beans)
2cans(10 oz. red enchilada sauce)
1can(15 oz. whole kernel corn, drained)
2 1/2cshredded cheese(Sharp cheddar, Monterrey-Jack, Colby-Jack, or a blend of “Mexican” style cheeses – whatever you happen to have in your fridge, divided)
Preheat your oven to 350 degrees.
Combine all the ingredients, except the cheese in a large mixing bowl.
Lightly spray a 9x13 baking dish (or similar size) with oil.
Spread half of the mixture in the dish. Top with 1 cup of the shredded cheese.
Layer on the remaining mixture and top with the remaining cheese.
Bake uncovered for 30 minutes. Allow it to rest 5 minutes before serving.