Monday, April 8, 2013

Chicken & Bean Enchilada Casserole

 I love Mexican food! I could eat it 5 nights a week! I often wonder if that's because I never even tried it until college or if it's because of my love for any meal that I can eat with avocado? Either way, this meal is stupid easy and a real crowd pleaser! I have made it several different ways and no matter what you choose to throw in, it always turns out great.

3 cups of shredded chicken (I chose 2 cans of organic chicken breast)
1 can of pinto beans (rinsed and drained) - could sub with black beans, refried beans..... etc
1 can of corn
8 flour tortillas
3 cups of medium salsa (I had no salsa so I made my own! See below!)
3 cups of mexican cheese
1 cup of crushed tortilla chips

1. Preheat the oven to 350 degrees.
2. In a large bowl combine the chicken, beans, salsa, and corn.
3. Add a third of the chicken mixture to the bottom of your casserole dish and top with a quarter of the cheese. Cover with a layer of the tortillas.
4. Continue to layer on the chicken, cheese, and tortillas until you have 3 layers.
5. Top with your crumbled tortillas chips and sprinkling of cheese.
6. Bake for 20 minutes or until the cheese is bubbling.


  1. This looks delicious! We are Mexican food lovers around here too, at least once a week. I cannot wait to try this. Thanks for sharing :)

  2. Thanks!!! I am already getting the urge to make another mexican meal! I'll be interested what you think of it :)