Pam's Chicken Enchilada Casserole Recipe -
Pam's Chicken Enchilada Casserole Recipe

Pam's Chicken Enchilada Casserole

Recipe by  

"Enjoy this simple and delicious layered Mexican casserole with chicken, beans and cheese."

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Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 10 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2006

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 again

Most Helpful Critical Review
Feb 04, 2006

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 before baking so they melt into the dish. Good recipe, just not my taste.


13 Ratings

Apr 23, 2006

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 definitely make it for a church-covered dish.

Jan 07, 2008

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 sour cream to make it taste more like an enchilada. The leftovers were better than the first night, the flavors blended together nicely the second day.

Oct 04, 2006

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 meals. This would be a great potluck or super bowl party recipe.

Sep 04, 2006

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.

Jun 15, 2006

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!!!

Apr 28, 2006

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.


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  • Calories
  • 639 kcal
  • 32%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 41.4 g
  • 64%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 39.7 g
  • 79%
  • Sodium
  • 1166 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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