5-Ingredient Chicken Enchilada Casserole

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This mildly spicy, flavorful casserole makes for a super-simple weeknight dinner. Serve with salad to make it a complete meal.

Fabiola Donnelly

September 20, 2016

1 Heat oven to 350°F. Line 12x8-inch (2-quart) baking dish with foil.
2 Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
3 Meanwhile, lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside. Place 1 can (10 oz) Old El Paso™ red enchilada sauce, 1 can (15 oz) Progresso™ black beans and 1 cup of the shredded Mexican four-cheese blend in large bowl. Shred cooked chicken. Add chicken to bowl with beans; stir with large spoon to combine.
4 Divide chicken mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
5 Pour remaining 1 can (10 oz) Old El Paso™ red enchilada sauce evenly over top. Sprinkle with remaining 1 cup shredded Mexican four-cheese blend.
6 Bake uncovered 40 to 45 minutes or until hot and bubbly.

1 Heat oven to 350°F. Line 12x8-inch (2-quart) baking dish with foil.
2 Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
3 Meanwhile, lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside. Place 1 can (10 oz) Old El Paso™ red enchilada sauce, 1 can (15 oz) Progresso™ black beans and 1 cup of the shredded Mexican four-cheese blend in large bowl. Shred cooked chicken. Add chicken to bowl with beans; stir with large spoon to combine.
4 Divide chicken mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
5 Pour remaining 1 can (10 oz) Old El Paso™ red enchilada sauce evenly over top. Sprinkle with remaining 1 cup shredded Mexican four-cheese blend.
6 Bake uncovered 40 to 45 minutes or until hot and bubbly.

To make this even faster and easier, use pre-cooked chicken, leftover chicken or deli rotisserie chicken.

Serve with all your favorite toppings such as chopped green onions, chopped fresh cilantro, thinly sliced radishes, sour cream or Mexican crema.

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

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