Chicken Enchilada Casserole

Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.

  • Prep Time

    30 minutes

  • Servings


  • Cook Time

    30 minutes

  • Course

    Main Dish



PREAHEAT the oven to 375°.

SPREAD 4 corn tortillas around a Reynolds Kitchens® Bakeware Non-Stick 13x9 Pasta & Casserole Pan and evenly pour on 1/3 of the enchilada sauce on top of the tortillas.

ADD 1/3 of the black and pinto beans and ½ of the pulled rotisserie chicken all over the enchilada sauce.

SEASON everything with salt and pepper.

TOP the chicken and beans off with 1/3 of the shredded cheese.

REPEAT these steps 1 more time.

TOP off the casserole with the last 4 corn tortillas, 1/3 of enchilada sauce, 1/3 of the cheese and sliced jalapeños.

BAKE in the oven for 45 minutes.

GARNISH the baked enchiladas with lime slices, sliced avocado, sour cream and cilantro.