Chicken Enchilada Casserole

It’s no secret that I love both enchiladas & casseroles.

I received this recipe via email last week, which inspired tonight’s dinner.

This requires very few ingredients, & can be made vegetarian if you so desire. I think I’ll try that next time, substituting black beans for the chicken.

Oh, & I guess I should mention I used canned chicken in this recipe. Canned chicken really creeps me out, but I couldn’t resist both the cost effectiveness (we’re trying to buy a house people; every penny counts) & ease.

You could, of course, cook chicken in the crockpot during the day, & it will easily shred when you’re ready to compose dinner. You could also the poach the chicken, then shred, without taking too much additional time.

Chicken Enchilada Casserole


  • 1 lb. shredded chicken
  • 1/2 yellow onion, chopped
  • 1 green pepper, chopped
  • 1 can red enchilada sauce
  • 12 corn tortillas
  • 1 1/2 c. taco blend shredded cheese


  • Preheat oven to 350*.
  • In a large skillet, cook/warm the shredded chicken, onion, & pepper over medium-high heat for 2-3 minutes. Add the enchilada sauce & let simmer for an additional 3-5 minutes.
  • In a large baking dish sprayed with cooking spray, layer 6 corn tortillas & top with the chicken mixture. Add another layer of tortillas & top with shredded cheese.
  • Bake for 15 minutes.

I served my portion atop brown rice & with a dollop of plain Greek yogurt.

This meal is a delicious, easy way to get your Mexican fix!

What’s your favorite Mexican dish? I love both enchiladas & quesadillas. And of course, burrito bowls from Chipotle!

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  1. Yellow Haired Girl says:

    Do I HAVE to pick a favorite Mexican dish?! That’s tough! Enchiladas, tamales, quesadillas … I love them all :) And now I’m hungry hahaha. My mom makes a casserole very similar to this recipe and it’s one of my favorite meals!
    Yellow Haired Girl recently posted..Messy WIAWMy Profile

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