chicken enchilada casserole

This easy recipe for chicken enchilada casserole is layers of tortillas, shredded chicken, enchilada sauce and cheese, all baked together to golden brown perfection. A quick and simple meal that the whole family will love!

Chicken Enchilada Casserole

tortillas

chicken breast

Monterey Jack cheese

pinto beans (rinsed and drained)

red enchilada sauce

cooking spray

garnishes: tomato

Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray.

Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.

Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.

Place a second layer of tortillas on top and layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.

Repeat this process one more time for the third layer. Place the remaining tortilla halves over the top and spread the remaining enchilada sauce over the tortillas.

Sprinkle the remaining 1/2 cup cheese over the top.

Cover with foil that's been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.

Let sit for 5 minutes to firm up, then top with garnishes and serve.

https://content.jwplatform.com/videos/dfCqO55X.mp4

This 5 ingredient casserole is layers of chicken, cheese, tortillas and beans, all baked together into a hearty meal.

Easy Chicken Enchilada Casserole - 4 ingredients is all it takes to make this popular Mexican dish. It's cheesy, it's spicy, it's sinfully delicious.

Easy Chicken Enchilada Casserole

chicken breasts

oz Enchilada sauce

corn tortillas

Monterey Jack cheese (shredded)

Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.

Remove chicken from the pot and shred with two forks.

Preheat oven to 375 F degrees.

Start layering the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.

Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.

Serve warm.

A true one pot meal. The chicken and enchilada sauce is cooked all day in the slow cooker then the casserole fixings are stirred in.

Slow Cooker Chicken Enchilada Casserole

lbs. boneless skinless raw chicken breasts

can Red Enchilada Sauce (I use El Pato Brand)

cheddar cheese (divided)

black olives (divided)

Put the chicken breasts and the enchilada sauce in your slow cooker.

Cook on HIGH for 4 hours or LOW for 8 hours.

Shred the chicken with 2 forks right in the slow cooker.

Cut the tortillas in to strips, add to chicken and sauce. Stir.

Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.

Flatten the mixture.

Add the rest of the cheese and the olives on top.

Cook on low for about 40 - 60 minutes longer.

Top with sour cream (optional)

https://www.youtube.com/watch?v=e2KZZNrRE-c

RECIPE:

INGREDIENTS:
1.5 lbs. boneless skinless raw chicken breasts
1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
Add these ingredients at the end:
10 corn tortillas (I used an entire 11.7 ounce bag)
3 cups grated cheddar cheese (divided)
1 3.8 ounce can black olives (divided)
SLOW COOKER SIZE:
6-quart

INSTRUCTIONS:
Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas in to strips, add to chicken and sauce.
Stir.
Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
Stir again.
Flatten the mixture slightly.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 - 60 minutes longer.
Top with sour cream (optional)

PRINTABLE RECIPE: https://www.themagicalslowcooker.com/chicken-enchilada-casserole/
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Rotisserie chicken enchiladas is the easy dinner recipe that guarantees empty plates every time. Served with fresh avocado, it&#x27;s a slam-dunk!

Rotisserie chicken enchiladas

vegetable oil

flour

tsp chili powder

tsp cumin

oregano

salt

chicken stock

sugar

tomato puree ((Any smooth tomato sauce/Passata/Puree will work))

onion (finely chopped)

red bell pepper (finely chopped)

garlic (crushed)

rotisserie chicken (shredded)

beans

tsp enchilada spice

red pepper / chilli flakes

lemon juice

black pepper (to taste)

cilantro/coriander

grated cheese

flour tortillas

Preheat the oven to 200°C/400°F.

To make the sauce, heat the oil in a pot then whisk in the flour. Cook for 2 minutes, stirring, then add the spices and tomato sauce.

Whisk in the stock until the sauce is smooth. Simmer for a few minutes until the sauce is smooth, thick and flour is cooked out. Season with salt and sugar (optional).

To make the filling, saute the onion, garlic, peppers in a large frying pan until the vegetables are cooked and starting to caramelize.

Add the chicken, beans and seasoning and saute for another 5-7 minutes.

Place a few spoonfuls of the filling onto the tortillas and roll up the tortilla.

Place the enchiladas into a casserole dish. Spoon over the sauce, ensuring the tortillas are completely covered.

Sprinkle over the cheese then place in the oven and bake for 15-20 minutes or until the cheese is melted and the enchiladas are hot and bubbling.

Remove from the oven and allow to rest for 5 minutes before serving with avocado, cilantro and lime.

Chicken slow simmer in enchilada sauce then sour cream, pasta and cheese are added for a decadent pasta meal.

Slow Cooker Chicken Enchilada Pasta

Tbsp. chili powder

cumin

pepper

can red enchilada sauce

fire-roasted green chiles

onions

noodles

sharp cheddar cheese (grated (this is about 2 cups))

sour cream (plus more for serving)

Add the chicken to the slow cooker.

Sprinkle over the salt, pepper, chili powder, cumin and oregano.

Add the green chiles and half of the green onions on top of the chicken. Save the remaining green onions for serving.

Pour over the enchilda sauce.

Place the lid on the slow cooker.

Cook on HIGH for 4 hours or on low for 6-8 hours.

When the cooking time is near done, cook your rotini noodles on the stovetop according to package directions. Do not overcook.

When the cooking time is done, shred the chicken with two forks. Stir the sour cream into the sauce.

Drain the noodles and add them to the pasta. Stir. Sprinkle over the cheese, place the lid back on the slow cooker and let the cheese melt. This will take about 10 minutes.

Serve each serving with a dollop of sour cream and a sprinkle of green onions.

This Chicken Enchilada Casserole is so easy to make with just four ingredients! Instead of rolling the enchiladas in tortillas, you&#039;ll layer everything in a casserole dish to make this favorite Mexican dinner!

corn tortillas (or flour tortillas)

chicken (shredded

For serving: sliced green onions, avocado

Preheat oven to 350° F.

Place a few spoonfuls of the enchilada sauce in the bottom of an 8x8-inch baking dish and spread to evenly cover the bottom of the dish. Lay 2 tortillas over the sauce, cutting them in half as needed to make them fit evenly.

Put ⅓ of the chicken on top of the tortillas, followed by ¼ of the cheese and ¼ of the remaining enchilada sauce. Repeat the layers twice more: tortillas, chicken, cheese, sauce. For the top layer, use the last 2 tortillas, the rest of the sauce, and finally the remaining cheese on top.

Cover the dish with foil that is lightly greased with cooking spray (to prevent the cheese from sticking to the foil). Bake in the preheated oven for 25 minutes. Then uncover and bake for 5 to 10 minutes more, until sauce is bubbly and cheese just begins to brown.

Let stand at room temperature for 5 minutes before serving. Serve with green onions, cilantro, avocado, guacamole, sour cream, etc., as desired.

This easy Chicken Enchilada Casserole is layers of soft tortillas, spicy chicken, melted cheese, and a rich, red enchilada sauce.

Enchilada sauce

-8 inch Flour tortillas

lbs Chicken (shredded)

Taco seasoning

onion

Cheddar cheese (shredded)

Preheat oven to 350 degrees F.

Place shredded chicken, onions, taco seasoning and ¼ cup of water into a skillet and cook over medium high heat  for 5 minutes until the liquid has mostly disappeared.

In a greased, 11x9 casserole dish add ½ cup of the enchilada sauce to the bottom and then place two tortillas on top of it so that they cover the bottom of the dish.

Place 1/3 of the chicken on top of the tortillas, followed by ½ cup of the enchilada sauce, and 1 cup of cheese.

Repeat steps to create two more layers.

Place the final two tortillas on top and pour remaining enchilada sauce over it followed by cheese.

Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.

https://content.jwplatform.com/videos/CgDwWsvy.mp4

Easy Chicken Enchilada Casserole is packed with layers of chicken, enchilada sauce, tortillas, and cheese. It’s easy comfort food that your whole family will love.

Instant Pot Chicken Enchilada Casserole

cheddar cheese (grated)

black olives (sliced)

Sour cream (optional garnish)

Cilantro (optional garnish)

Place the chicken in the Instant Pot and pour the red enchilada sauce overtop.

Place the cover on and seal. Set IP to Meat for 10 minutes. Quick release.

Use two forks to shred the chicken.

Add in half of the cheese, 1 cup of the black olives and all of the sliced tortillas. Stir to incorporate.

Top with remaining cheese and olives.

Cover and cook on the same settings for 3 minutes to melt the cheese. Natural release.

Serve with a dollop of sour cream and a sprinkle of chopped cilantro.

https://content.jwplatform.com/videos/KHkQd1nA.mp4

This Instant Pot Chicken Enchilada Casserole is an easy and delicious dinner the whole family will love. Even better, it's made with just 5 ingredients!

Chicken Enchilada Casserole is a crowd pleaser!! This simple dinner dish is sure to make it on your weekly dinner rotation.

Chicken Enchilada Casserole Recipe

chicken

28 oz. can green enchilada sauce

sour cream

9-10 corn tortillas

toppings: cilantro, avocados, tomatoes (optional)

Preheat oven to 375°.

Grease a 9x13 casserole dish and layer half of the: chicken, sour cream, tortilla cubes, sauce, and cheese. Repeat these layers once more and bake, covered, for 40 minutes.

Uncover and bake an additional 10 minutes making sure to let it rest for about 15 minutes before serving.

Top with an additional ingredients including: cilantro, avocados and tomatoes.

https://content.jwplatform.com/videos/AkTGByLf.mp4

Everything You Love About Chicken Enchiladas And Casseroles Combined Into One Tasty Dinner Dish. This Simple Recipe Is A Crowd Pleaser And Will Become One Of Your Weekly Dinner Rotations.

This Green Chicken Enchilada Casserole is easy and healthy, uses only five ingredients, and has shredded zucchini added for a boost of nutritious hidden veggies! Packed with cheese, green salsa verde, chicken, zucchini, and corn tortillas, you&#39;ll love how easy it is to assemble an enchilada casserole with no tortilla rolling required!

Green Chicken Enchilada Casserole

corn tortillas ((or flour, see notes))

zucchini ((from about 2 small or 1 large))

salsa verde ((green salsa, see notes))

cheese

cilantro and red onion ((for serving, optional))

Grate the zucchini (I used a box grater) onto a clean kitchen towel or cloth napkin (see notes). Spread it out in a thin layer across the towel and sprinkle with a pinch of the salt. Let it sit for 5-10 minutes (the salt will draw the water out).

Preheat your oven to 375 degrees F. Stack the corn tortillas and cut into four quadrants, making them similar to a tortilla chip.

Roll the grated zucchini up in the towel and wring out as much water as possible over your sink.

In a large bowl, mix together the shredded chicken with ¾ cup of the salsa verde, half of the cheese, and the grated zucchini. If you chose to toast the tortillas, remove them from the oven.

Spread about ½ cup of the salsa verde on the bottom of a 9x13 casserole dish. Layer ⅓ of the tortillas (20 cut pieces) evenly across it. Add half the chicken and zucchini mixture and spread out. Add another ⅓ (20 pieces) of the tortillas and the rest of the chicken mixture. Add the remaining ⅓ of the corn tortillas, spread the remaining ¾ cup of salsa verde on top, and sprinkle with the remaining shredded cheese.

Bake at 375 degrees F for about 25 minutes, or until cheese is melted and bubbly and casserole is fully heated through. Top with cilantro and red onion (optional) and cut into 8 portions to serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646842909/v7md9rrxmxjylbtcwvpo.mp4

This Green Chicken Enchilada Casserole is easy and healthy, uses only five ingredients, and has shredded zucchini added for a boost of nutritious hidden veggies! Packed with cheese, green salsa verde, chicken, zucchini, and corn tortillas, you'll love how easy it is to assemble an enchilada casserole with no tortilla rolling required!

This easy Chicken Enchilada Casserole recipe is everything you love about enchiladas made into this crispy, cheesy, and delicious crowd-favorite casserole! On the table in 30 minutes and great to make ahead!

olive oil

chicken breasts (cooked and shredded)

Stone House Seasoning

enchilada sauce

cheddar cheese

monterey jack cheese

cilantro (for garnish (optional))

tortilla

Preheat oven to 350º F.

Drizzle olive oil into bottom of 12-inch skillet over medium heat. Once warm, add a tortilla, one at a time, to the skillet. Cook until crisp on each side and place onto a baking sheet lined with paper towels. Set aside.

Mix together the shredded chicken and the Stone House Seasoning. Set aside.

Spread about 1/2 cup of enchilada sauce into the bottom of a 9x13 casserole dish. Place 3 tortillas on top of the enchilada sauce, overlapping them slightly at the edges to make all 3 tortillas fit lengthwise. Ladle on additional enchilada sauce, about 1/2 cup. Layer on chicken mixture, making sure to spread mixture evenly over tortillas and enchilada sauce. Top with large dollops of sour cream. Sprinkle on a little of both cheeses.

Repeat layering with more tortillas, enchilada sauce, chicken, sour cream, and end with cheeses. Bake in oven until cheeses have melted, about 20 minutes. Topped with chopped cilantro (optional) and serve.

Shredded chicken, cream of chicken soup, fire-roasted green chile peppers topped with sour cream, and cheddar cheese, and then sprinkled with corn tortillas and green onions make these Slow Cooker Chicken Enchiladas one of our favorite meals.

Slow Cooker Green Chile Chicken Enchilada Casserole

(10 oz) can green enchilada sauce

(10.75 chicken soup

(4 oz) can fire roasted green chili peppers

sour cream +

tortillas,

For serving: Corn chips, avocado, sour cream, green onions (or anything else you desire!)

Lay chicken in the bottom of your 6...

Lay chicken in the bottom of your 6 quart slow cooker.

In a bowl, whisk together enchilada sauce, soup,...

In a bowl, whisk together enchilada sauce, soup, and peppers. Pour over chicken.

Cover and cook on LOW for 8 hours....

Cover and cook on LOW for 8 hours. Do not remove the lid during cooking time.

Uncover, shred the chicken. Return it to the...

Uncover, shred the chicken. Return it to the slow cooker, stir in green onion, sour cream, 1 cup of cheese, and sliced tortillas. Pat the mixture down, top with remaining cheese. Cover, turn slow cooker to HIGH and cook for one more hour. Serve with desired garnishes!

I’m obsessed with these easy, Slow Cooker Chicken Enchiladas, made with black beans, tortillas, my homemade enchilada sauce, and cheese.

lb boneless skinless chicken thighs (or chicken breast)

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