Dinner, Lunch

Creamy Chicken Enchilada Casserole

  • Prep 15 mins
  • Steam 20 mins
  • Cook 12 mins
  • Total 47 mins
  • Easy
  • Serves 8


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 cans (10 ounces each) red enchilada sauce
  • 1/2 cup sour cream
  • 1/4 cup water
  • 4 cups rotisserie chicken, shredded
  • 1 packet (1 ounce) fajita or taco seasoning
  • 1 can (15.5 ounces) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1/2 cup pickled jalapeños, chopped
  • 2 cups shredded Colby jack cheese, divided
  • 8 each 8-inch flour tortillas


  • Sour Cream
  • Avocado
  • Fresh Cilantro
  • Lime


  • Small Bowl
  • Large Bowl
  • Step 1

    In a small bowl combine the enchilada sauce, sour cream, and water. Pour 1/4 of the mixture onto the bottom of the Combi Cooker pan and set the remainder aside.

  • Step 2

    In a large bowl combine chicken, seasoning, black beans, corn, jalapeños and 1 cup shredded cheese. Portion 1 cup of the filling into each of the tortillas, roll tightly and place into Combi Cooker Pan. Pour the remainder of the enchilada sauce on top and place Combi Cooker Pan on Level 1.

  • Step 3

    Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI CRISP, set temperature to 350°F and set time to 12 minutes. Press START/STOP to begin cooking (unit will steam for 20 minutes).

  • Step 4

    When 2 minutes remain on the time, open the door, and slide out the Combi Cooker Pan, sprinkle remaining 1 cup of cheese on top. Slide pan back in and close door to complete cooking.

  • Step 5

    When cooking is complete, remove pan and allow to cool for 5 minutes. Top with sour cream, avocado, fresh cilantro, and lime to serve.