Chicken Enchilada Casserole

Dinner is ready with this easy-to-make cheesy chicken enchilada casserole, which uses precooked rotisserie chicken and Hamburger Helper™ cheesy enchilada.

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  • prep time 20 min
  • total time 40 min
  • ingredients 10
  • servings 8
 

Ingredients

1
box Hamburger Helper™ cheesy enchilada
1
cup plus 3 tablespoons milk
2 1/4
cups hot water
2
cups shredded deli rotisserie chicken
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1
can (15 oz) Progresso™ black beans, drained, rinsed
2
cups shredded Mexican cheese blend (8 oz)
8
Old El Paso™ flour tortillas for burritos (8 inch)
1
can (10 oz) Old El Paso™ mild or medium enchilada sauce
Chopped fresh cilantro, sliced ripe olives, salsa, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 In 10-inch nonstick skillet, mix uncooked rice and sauce mix (from Hamburger Helper box), 1 cup of the milk and the hot water. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring occasionally, until rice is tender and most of liquid is absorbed. Remove from heat.
  • 3 In medium bowl, mix chicken, chiles, black beans and 1 cup of the cheese. In small bowl, mix topping mix (from Hamburger Helper box) and remaining 3 tablespoons milk; cover and refrigerate.
  • 4 Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Top with about half the chicken mixture, half the rice and half the enchilada sauce. Layer with 3 more tortillas and remaining chicken mixture and rice. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish.) Pour remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
  • 5 Bake uncovered 15 to 20 minutes or until cheese is melted and casserole is bubbling around edges. Drizzle with topping mixture. Serve with remaining ingredients.
  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 In 10-inch nonstick skillet, mix uncooked rice and sauce mix (from Hamburger Helper box), 1 cup of the milk and the hot water. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring occasionally, until rice is tender and most of liquid is absorbed. Remove from heat.
  • 3 In medium bowl, mix chicken, chiles, black beans and 1 cup of the cheese. In small bowl, mix topping mix (from Hamburger Helper box) and remaining 3 tablespoons milk; cover and refrigerate.
  • 4 Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Top with about half the chicken mixture, half the rice and half the enchilada sauce. Layer with 3 more tortillas and remaining chicken mixture and rice. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish.) Pour remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
  • 5 Bake uncovered 15 to 20 minutes or until cheese is melted and casserole is bubbling around edges. Drizzle with topping mixture. Serve with remaining ingredients.

EXPERT TIPS

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Expert Tips

To make ahead, assemble a few hours ahead of time, and refrigerate until ready to bake. Add a few minutes to bake time if necessary.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
60mg
60%;
Sodium
1390mg
1390%;
Total Carbohydrate
56g
56%
(Dietary Fiber
4g
4%
  Sugars
2g
2%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
30%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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