Inexpensive canned pinto beans and corn tortillas help stretch the chicken in this Tex-Mex casserole. They’re layered with canned enchilada sauce and plenty of cheese for a gooey dish.

Stir in the chicken, green chiles, paprika, and a pinch each of salt and pepper. Reserve ½ cup of the enchilada sauce, then pour the remaining sauce into the skillet, stirring to combine.

Chicken enchilada casserole is the fairy godmother of weeknight dinners. This recipe turns basic pantry ingredients into a ...

Memories of this dish are what inspired this week’s Creamy Green Chicken and Roasted Corn Enchilada Casserole. While the dish is different from my neighbor’s more classic enchilada dish ...

Growing up in Southern California, my family lived across the street from a large Mexican family. Their house was always filled with laughter and love and a generous "more the merrier" attitude ...

These chicken enchiladas area simple and delicious. From start to finish you be eating enchiladas in less than an hour. They are so good and the kids love them too. Be sure to make extras for ...