Enchilada Casserole

Enchilada Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups shredded cooked chicken breast

  • 4

    green onions, thinly sliced

  • ½

    cup green salsa (salsa verde)

  • ½

    cup shredded Mexican blend cheese

  • ½

    cup frozen whole kernel corn

  • 1

    10 ounce can mild enchilada sauce

  • 6

    6 inches corn tortillas, each torn into quarters

  • 6 - 8

    tablespoons shredded Mexican blend cheese


1. In a large bowl, mix together shredded chicken, green onions, salsa, 1/2 cup cheese, and corn; set aside. Spoon 2 tablespoons of the enchilada sauce in the bottom of a 3-1/2- to 4-quart slow cooker. Arrange 8 of the tortilla pieces in the bottom of the cooker over sauce, overlapping as necessary. 2. Spoon one-third of the chicken mixture over tortillas in cooker. Repeat layering tortillas and chicken mixture twice, ending with chicken mixture. Pour remaining enchilada sauce over all. Cover; cook on high-heat setting for 2 to 2-1/2 hours. Top each serving with additional cheese.


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