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Chicken Enchilada Casserole****


Very basic, but always a hit.

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Rate this recipe 5/5 (4 Votes)
Chicken Enchilada Casserole**** 1 Picture


  • 4 whole chicken breasts(boneless skinless thighs work great)
  • 1 onion, chopped
  • 1 large can mild red enchilada sauce
  • 1 large can green chilies
  • 1 lb grated cheese-Cheddar or Jack
  • 16-22 small corn tortillas



Step 1

1-Poach chicken breasts with chopped onion until cooked, about 15 minutes.You could also use Rotisserie chicken and omit the onion.
2-When cool, shred into small pieces and chop the cooked onion and place both into a bowl, set aside.
3-Pour some of the red enchilada sauce into a pie pan or shallow dish. Dip tortillas into sauce to coat, place tortillas on a plate, set aside for now.
4-Mix remaining sauce, green chilies and a little poaching liquid(or water) with the chicken.
5-Spray baking dish(lasagna pan) with PAM.
4-Cover bottom of pan with a layer of 6 tortillas, a layer of chicken, followed by a layer of shredded cheese. Repeat until you have used all the ingredients and you end up with a final layer of cheese on the top.

Bake in a 325°F oven until bubbly... or in the Crock-pot on high for 1 hour and keep warm for the entire event.

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