Ingredients
Scale
- 16 corn tortillas
- 2 cans pinto beans
- ½ cup sour cream
- 60 oz green chile enchilada sauce, divided
- 2 cups shredded chicken, shredded
- 2 cups mexican rice
- 2 cups shredded cheddar or jack cheese, extra sharp
- ½ cup olives, sliced into rings, to garnish
- 1 green onions, diced, to garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Spread a layer of green chile enchilada sauce in a casserole dish.
- Arrange half of the corn tortillas in two rows at the bottom of the pan, covering it completely.
- Layer on the pinto beans, sour cream, shredded chicken, Mexican rice, and more enchilada sauce, one after another.
- Place the remaining tortillas on top, spaced evenly in two rows.
- Pour additional green chile enchilada sauce over the top layer of tortillas.
- Sprinkle with shredded cheese and garnish with sliced olives.
- Bake in the preheated oven for 30-40 minutes, until the sauce bubbles and the cheese is melted.
- Garnish with diced green onions before serving.
- Allow to cool for 5 minutes before slicing and serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a spicier version, use spicier green chile enchilada sauce.
Feel free to add other toppings such as jalapeños or avocado before serving.
This dish can be made ahead and reheated, making it perfect for meal prep.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg