Pam's Chicken Enchilada Casserole

Pam's Chicken Enchilada Casserole


"Enjoy this simple and delicious layered Mexican casserole with chicken, beans and cheese."
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1 h 10 m servings 639 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 39.7 g
  • 79%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 1166 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C).
  2. Mix chicken, cumin, coriander, cilantro, black beans and chiles in a medium bowl; set aside.
  3. Spread 1/2 can of the enchilada sauce over the bottom of a 9 x 13 inch baking dish. Make 3 layers in the following order: 4 tortillas, overlapping if necessary, 1/2 can of enchilada sauce, 1/3 of the chicken mixture, 1/3 of cheese, and 1/3 of sour cream. Cover with aluminum foil coated with vegetable oil cooking spray.
  4. Bake in the preheated oven until casserole is bubbly, about 30 minutes. Remove foil, set oven to broil; cook until cheese is spotty brown, about 5 minutes longer. Let stand 5 minutes before serving.
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  1. 13 Ratings

Most helpful positive review

Excellent recipe. I found the sour cream difficult to spread so I just mixed it with the chicken and spread it that way. One can of black beans was plenty for my family. Will definitely make ...

Most helpful critical review

This I didn't care for because I don't like dark meat. I may try this some time and substitute refried beans for the chicken - put in more tortillas and maybe let it sit all day in the fridge b...

Excellent recipe. I found the sour cream difficult to spread so I just mixed it with the chicken and spread it that way. One can of black beans was plenty for my family. Will definitely make ...

My husband and I both loved this quick and EASY casserole dish. I halved the recipe and still had enough for two more meals. I added about a 1/2 cup frozen corn to the halved recipe. I'd definit...

This was easy to make, I followed other reviewers' suggestions and mixed the sour cream in with the chicken, and I used a rotiserie chicken. Next time I will add more enchilada sauce and less so...

This was very good. I didn't even have enough enchilada sauce or sour cream and it was a huge hit with the family. It made a LOT and for a family of 3, this will feed us for at least 3 or 4 me...

Took some time to prepare but had a very flavorful result ... didn't taste like a typical pseudo Mexican dish like some enchilada recipes I've tried. The seasonings were just right.

I loved this recipe!!! We ran out of sour cream, so I added 1/2 cup of ranch dressing. It was spectacular!!! I will definitely have to make it again!!!

Super easy and delicious! I mixed the cheese and the sour cream in with the meat mixture, so my layers were: tortillas, mixture, sauce. Made it even easier.

HUGE HIT with my bonco group. Only thing I did differently, based on previouse reviews was spread on the sour cream before I layered on the cheese. I had to print 11 copies of this so everyone c...

I thought this was tasty, and it was easy because I used a roasted chicken from the store. I like that it used black beans, and I think next time I will mix the sour cream with the chicken like ...