Chicken Enchilada Casserole

Chicken Enchilada Casserole 

Posted: 11:22 am Tuesday, May 9th, 2017

By Abby Jessen

This week’s Skinny Dawg recipe is a Chicken Enchilada Casserole from  These “stacked enchiladas” are sure to be a crowd favorite and are very simple to make.

Total Time: 50 minutes
Servings: 8


-3 cups enchilada sauce
-16 corn tortillas, halved
-2 (15 ounce) cans black beans, rinsed and drained
-1 (15 ounce) can whole kernel corn, drained
-6 scallions (green onions), thinly sliced
-4 cups (about 1.5 pounds) shredded cooked chicken
-3 cups shredded Monterrey Jack or Mexican blend cheese
-1 avocado, peeled, pitted and diced
-1/2 cup loosely-packed chopped fresh cilantro

Click here for directions.

Heather Taylor is the Digital Brand Manager for Cox Media Group Athens and is an on-air personality for Magic 102.1. Each Skinny Dawg recipe is prepared, reviewed, and photographed by Heather prior to sharing with the Magic 102.1 audience.

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