The Minx: Chicken Enchilada Casserole

TAGS: Chicken Enchilada Casserole, The Minx, Make It Monday, hannah johnson, recipe, protein, Nutrition

Chicken Enchilada Casserole

In the interest of saving prep time and calories/carbs, I've slowly evolved my chicken enchilada recipe into a casserole. It serves more people, it's easier to make, and it's definitely got presentation appeal. Besides that, every Southern Girl is always looking for an opportunity to make a casserole...Enjoy!

chicken enchilada

You Will Need:

  • Large can of refried beans
  • 1 can of diced chiles
  • Lots of your favorite enchilada sauce (Rred or green)
  • High fiber burrito-size tortillas
  • 2 lbs shredded chicken
  • Cheese of your choice (I use Fiesta Blend)

Short ‘N Simple—You’ll Thank Me For this One!

Chicken Enchilada Casserole1

Once again, we have our standby: Carb Balance Tortillas!

Chicken Enchilada Casserole2

Pour a thin layer of enchilada sauce into the bottom of your pan. Now, grab a knife with a wide blade (or a putty knife; whichever you have handy will work). Dip it in your can of refried beans and smear a really thick layer of beans on the tortilla.

Side note: Every time I hear the word “smear” I think of the awesome “toast smearing” scene in The Birdcage (which is available on YouTube but I can’t post it here because some of the language is inappropriate). It is, however, some of what I consider Robin Williams’s best work, and it’s quite entertaining if you have the time. You know, like when your Chicken Enchilada Casserole is in the oven…

Chicken Enchilada Casserole3

Lay your bean-adorned tortilla gently on top of the sauce in the bottom of your pan. One tortilla should take up about half of your 9x13 pan. Repeat with the other tortilla and slightly overlap them in the middle. You’ll have a tiny bit of space on the sides since the tortillas are round and the pan is square, but no worries—we’ll fix that with the top layer. I have made this recipe in a round cake pan, and it turned out great… it just wasn’t big enough. We do everything as big as possible around my house, and I’m not about to tease y’all with a single serving we’re using a 9x13 pan.

Chicken Enchilada Casserole4

Shred your chicken. There’s a variety of ways to do this: fork, fingers, hire someone, etc. I use my fingers because shredding with a fork makes my carpal tunnel act up, and then I wouldn’t be able to finish the recipe. (Don’t laugh! I’m shot after signing a birthday card). Dump your undrained can of chilies on the chicken and toss it around with tongs to get the juice incorporated. I don’t advise using your hands for this...getting chili juice under your fingernails can result in it ending up in...weird places. Trust me. I once seeded jalapenos with my fingers, scratched my eyes several days later, and set my ojos en fuego! (That's "eyes on fire" in Spanish...)

Chicken Enchilada Casserole5

Using your handy tongs, evenly distribute your chicken in a really thick layer over top your beany tortillas. Get chicken all the way to the edges of the pan. Don’t be delicate—powerlifters love protein. Load that sucker up!

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I’m leaving this part up to you: cheesy or not so cheesy? I’m a cheesy person, in case you didn’t already know…

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Yet another personal preference: are you saucy? I’m really saucy. Sassy, too…Add at least enough enchilada sauce to moisten everything.

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Cover the top of your casserole with two more tortillas, and then cut an additional tortilla into strips to make complete coverage. Tuck the edges in so that it looks nice (and to keep the enchilada sauce from running over the edges of the pan).

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Hose it all down with more enchilada sauce…

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Aaaannnd mas queso!

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Bake at 350 degrees for one hour. Then...

Eat it! Eat all of it. Chicken Enchilada Casserole12

I’m always interested to hear feedback from you readers.

Make this, try it, and Send Me Your Reviews HERE!

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