Go Back
–+ servings
Chicken Enchilada Casserole Make Ahead

Chicken Enchilada Casserole

This Chicken Enchilada Casserole is one of those amazingly simple yet delicious weeknight meals that can be prepared ahead of time and tossed in the oven when that dinner bell needs to be rung.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Rest Time 7 minutes
Total Time 42 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 434 kcal

Ingredients
  

  • 1 lb. lean ground chicken can sub ground turkey or sirloin
  • 1 small yellow onion diced
  • 4 cloves garlic minced or pressed
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. Kosher salt
  • 2½ cups (1 19-oz. can) mild red enchilada sauce
  • 1 cup dry white rice
  • Juice of 1 lime
  • 2 cups Mexican cheese shredded
  • 1 (14.5-oz.) can pinto beans, drained and rinsed
  • 1 (14.5-oz.) can diced tomatoes, drained
  • 2 cups tortilla chips crushed
  • Fresh cilantro for garnish
  • Avocado and sour cream for serving if desired

Instructions
 

  • In a large Dutch oven or skillet over medium-high heat, brown the chicken and sauté the onion until cooked through (about 8 minutes). Break up the chicken as it cooks and stir occasionally.
  • Add the garlic, stir, and sauté another minute.
  • Sprinkle on the paprika, cumin, and salt. Then, pour in the enchilada sauce and 2 cups of water.
  • Bring to a boil, add in the rice and lime juice, and reduce the heat to low. Stir to combine, cover, and cook until rice has soaked up most of the liquid (about 15 minutes). Don’t lift the lid!
  • Preheat oven to 425.
  • Remove from heat and stir in half of the cheese and all of the pinto beans and diced tomatoes. Transfer the mixture to a greased casserole dish or bake in the Dutch oven itself. Then sprinkle on the tortilla chips and remaining cheese. Press the chips gently into the chicken mixture.
  • Bake, uncovered, at 425 for 10 minutes. Allow to rest 10 minutes before serving and garnish as desired.

Notes

Feel free to substitute ground turkey or sirloin instead of ground chicken. 

Nutrition

Serving: 1gCalories: 434kcalCarbohydrates: 49gProtein: 26gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 58mgSodium: 1259mgPotassium: 418mgFiber: 4gSugar: 7gVitamin A: 1072IUVitamin C: 8mgCalcium: 252mgIron: 3mg

Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.

Keyword casserole, Chicken Enchilada Casserole, make ahead
Tried this recipe?Let us know your thoughts!