Roasted Chicken Enchilada Casserole
Author: 
Recipe type: Casserole
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Mexican comfort food at its best!
Ingredients
  • 1 whole chicken
  • taco seasoning
  • 6 whole wheat tortillas (medium size)
  • 1½ cans red enchilada sauce)
  • 1 can refried beans
  • 1 onion
  • ½ cup canned corn, drained
  • ½ cup canned black beans, drained and rinsed
  • 1 small can chopped green chilis, drained
  • 3 cups mexican blend shredded cheese
Instructions
  1. Preheat oven to 450.
  2. Rinse and pat dry a whole chicken. Remove inner parts of chicken if any. Put in a pan and drizzle olive oil on top. Sprinkle (ok, a lot) of taco seasoning on top.
  3. Cook for about an hour or until done. (depends on the size of your chicken)
  4. Let rest and cool then shred the chicken.
  5. In a pan on stove, heat more oil.
  6. Cook onion for about 3 minutes, then add corn, chilis, and beans to heat through - about 3 more minutes.
  7. In a 2 quart casserole, start layering with enchilada sauce, then tortillas (I tore mine to fit the pan I used),
  8. Then refried beans, chicken, onion mixture, cheese.
  9. Repeat layer one more time for a total of two layers.
  10. Top with tortillas, sauce, and cheese.
  11. Bake for about 35 minutes on 350 until all the cheese is melted.
  12. Enjoy!
Recipe by kcreatives at https://kd316.com/2014/09/15/roasted-chicken-enchilada-casserole/