Monday, May 20, 2013

Recipe- Chicken Enchilada Casserole

Today I thought I would share with you my own recipe for Chicken Enchilada Casserole. I don't sit and roll my enchiladas, I like to layer all the ingredients and bake it. So you will need 1 lb of grated cheddar cheese.

2lbs of cooked shredded chicken breasts 

1 can (28 ounces) of Enchilada Sauce. I like Macayos. 

1 small can of Diced Green Chili's. I only use 2 teaspoons of this but you can use more if you like it more spicy. 

1 can of whole black olives. I get the whole olives and slice them myself. It's cheaper and you get more olives that way.

Corn tortillas. How many will depend on the size of your pan. I use about 16 of them. 8 on each layer.

Now that you have all of your ingredients you have to layer them in the pan. Start with a little of the enchilada sauce and put the corn tortillas overlapping each other on first. Then layer a little bit of everything and top with more sauce and corn tortillas so that you make a second layer. 

Cover with aluminum foil and bake at 350 for 45 minutes. 

This makes great left overs too. 


  1. This looks freaking awesome. YES PLEASE!!!

  2. Chicken works for me!

  3. That's a different way to do it! I couldn't eat it b/c of the chicken but have been wanting to try my hand at cheese enchiladas. Might see about making a version of this with that!

  4. I've used this recipe with left over roast (beef and pork) as well as hamburger. I've never done a cheese version but that sounds good too.

  5. I'm so hungry. They look great!

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