Chicken Enchilada Stuffing Casserole

I was truly at a lose for what to make for dinner, opened up the pantry and saw Stove Top Stuffing; this recipe was created using ingredients I had on hand.  The tiny humans swore “they couldn’t stop eating it, because its so tasty”, so I think its safe to say this was a win.


2 Boneless, Skinless Chicken Breasts, diced small

1 T Olive Oil

1 tsp. Cumin

1 tsp. Chili Powder

1 tsp. Paprika

Garlic Salt to taste

1C Frozen Corn, defrosted

15.25 oz. Can Black Beans, drained and rinsed

3 Green Onions, sliced thin

2 Cloves Garlic, minced

2 Boxes Chicken Flavored Stuffing


10 oz. Can Red Enchilada Sauce

10.5 oz. Can Cream of Chicken Soup

1/4 C Sour Cream

1/2 C Fresh Spinach, finely diced

3T Fresh Cilantro, chopped

1 T Fresh Oregano, chopped


-Place chicken in bowl, pour in olive oil and coat chicken.  Add in cumin, paprika, chili powder and garlic salt, mix well.  Allow to sit 10 minutes before cooking.

-In separate bowl combine all sauce ingredients, set aside.

-Cook stuffing per package directions, set aside.

-In skillet, over medium heat cook chicken, when chicken is half cooked add in garlic and onions.  Cook until garlic becomes fragrant.  Add in beans and corn, warm through (about 5 minutes).

-Place chicken and bean mixture in bottom of 13 X 9 inch baking sheet.  Pour sauce (reserve 1/2 C for later) over meat mixture, top with stuffing (ensure its as level as possible for easier cooking).  Pour remaining sauce over top of stuffing, may need to spread out to cover equally.

-Bake 400 degrees for 25 minutes.  Remove from oven and allow to rest 10 minutes before serving.  Enjoy!


One thought on “Chicken Enchilada Stuffing Casserole

  1. What a great way to use stuffing! I have 3 bags of it in my pantry and wondered if it would make something besides.. stuffing! I must try this! Thanks for the idea.


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