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American Family Children's Hospital

Enchilada Casserole

Serves 4



  • 8 corn tortillas
  • ¼ cup Monterey Jack cheese, shredded


  • ½ cup onion, chopped
  • ½ cup green pepper, chopped
  • ¼ cup celery, chopped
  • ¼ cup water
  • 1 cup cooked chicken, diced
  • 1 cup canned pinto beans, rinsed and drained
  • ½ cup tomato puree (no salt added)


  • 1½ cups tomato puree (low sodium)
  • 1 Tbsp. chili powder
  • ¼ tsp. ground cumin
  • ¼ tsp. garlic powder
  • ¾ cup water


  1. Preheat oven to 350 degrees. In saucepan, cook onion, green pepper and celery in boiling water until tender. Drain liquid if necessary. Add chicken, beans and ½ cup tomato puree and stir gently.

  2. In small bowl, combine all ingredients for sauce and mix thoroughly. Line an 8 x 8 x 2-inch baking pan with four corn tortillas. Cover tortillas with ½ of the filling mixture and ½ of the sauce. Add another layer of four tortillas, remaining filling and sauce. Sprinkle cheese to cover top. Bake about 30 minutes or until cheese is melted and sauce is bubbly.
Nutrition Facts

Calories 320

Total Fat 5 grams

Saturated Fat 2 grams


Sodium 385 mg

Total Carbohydrates 50 grams

Fiber 4 grams


Protein 24 grams