Chicken Enchilada Casserole


I came up with this one night after having a fight with corn tortillas, and losing.  This has quickly become a family favorite, replacing standard enchiladas!  It is so easy to make and so delicious your family will be enchilada “casserole” converts too!

Yield:  6-8 servings

2 boneless, skinless chicken breasts – cooked and shredded

1 medium onion, diced

1 (4 oz) can diced green chilies (you can also use diced jalapenos if you are feeling a little crazy!)

12-18 corn tortillas (amount will depend on how deep your baking dish is and if you can fit in the final layer)

Shredded Cheese – amount totally depends on how cheesy you want this dish – I usually use about 6 cups of Colby Jack but you can use whatever cheese you prefer

1 10 oz can green chile enchilada sauce (I use La Victoria brand)

1 cup sour cream

Preheat oven to 375 degrees

Spray 13×9 inch baking dish with cooking spray (if you have a deep lasagna pan use it). In a small bowl, combine the enchilada sauce and sour cream; mix until well combined. Lay out 6 corn tortillas in the bottom of the pan, overlapping each other.  Now, add chicken, cheese, green chiles, onion and sauce.  Repeat with another layer of tortillas and fillings.  If you have room in the pan, go for a third layer and then to top it off heap on a GOB of shredded cheese.  Bake for approximately 30 minutes or until cheese is golden and bubbly.

I usually serve this ridiculously great “casserole” with Quick Spanish Rice and Easy Refried Beans.

I really don’t think you are going to have any leftovers…..

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