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.

You can't go wrong with these Beef Enchiladas from Delish.com.

Beef Enchiladas

olive oil

onion,

garlic,

beef

chili powder

cumin

Kosher salt

black pepper

enchilada sauce

can corn, drained

black beans, drained and rinsed

flour tortillas

c. shredded Monterey jack

c. shredded cheddar

Quartered grape tomatoes

avocado

onion

cilantro leaves

What kind of enchiladas are your favorite?

Very tasty, but enchiladas needed a bit more enchilada sauce. I added shredded cheese to the filling, as well as on top. Love the corn and black beans combination—will make this again. Thanks for the recipe!!!

My family loved these enchiladas. I took everyone's advice and added more sauce. I added a 28 oz. can of green enchilada sauce, and chopped olives. We will be having it again. Delish !

Seemed like a good recipe. Be careful what enchilada sauce you use. The kind I bought didn’t say hot or mild. But it was totally insanely hot. Otherwise it was good.

This turned out well enough in the end, but the meat mixture was far too "liquidly," contrary to what many of the comments say (that it was too dry). Maybe this is because the recipe calls for a "19 oz" can of enchilada sauce, but at least where I live, in Washington, DC, it (at least red enchilada sauce) only comes in 10 oz cans. I followed the directions and used two cans (plus a little more because of the comments) and actually had to strain the meat and vegetable mixture before putting it in the tortilla. Anyway, I tripled the amount of chili powder and topped it with habanero/jalapeno jack cheese, and it was fine.

Very simple to make and turned out tasty, I added some Franks hot sauce for added kick too.

This was pretty easy to make, and it tasted great.

Took a gamble on this recipe, and it paid off. Rave reviews from my husband and children, aged 7 and 10! Easy to make. Highly recommend.

https://streaming.hearstdigitalstudios.com/427379c6-5952-4941-a57f-4b0d602bfa94/video_rover_16x9_1080p_hd_1591642738_212.mp4

There's no such thing as too much cheese.

These Beef Enchiladas Will Totally Make You Forget About Takeout

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.

Green Chile Chicken Enchilada Casserole, a quick and easy homemade dinner your family is going to request over and over again.

Green Chile Chicken Enchilada Casserole

white onion

chicken broth

Better Than Bouillon chicken base

oz cream cheese (Philadelphia brand melts the best)

Greek yogurt (full fat)

salsa verde

(10 oz) can green enchilada house

green chiles

tsp cumin

garlic powder

lime

corn tortillas,

oz shredded Monterey Jack cheese

cilantro to garnish, optional

Preheat oven to 350 degrees F.

In a large skillet, on medium heat, sauté onion in olive oil until tender; about 5 minutes.

Add chicken, chicken broth, Better Than Bouillon base and cook until chicken is no longer pink.

Remove chicken with a slotted spoon and set aside, leaving juices in the skillet.

In the skillet with juices, heat together cream cheese, Greek yogurt, salsa verde, enchilada sauce, green chiles, cumin, garlic powder and lime juice. Mix until creamy, then add chicken back to the skillet, until chicken is heated through.

In a 9 x 9 baking dish, layer the cut-up tortillas on the bottom of the baking dish covering the bottom. (It will be about 4-5 tortillas for each layer.)

Alternate with corn tortillas, creamy chicken mixture, shredded cheese and repeat for three layers ending with cheese.

Place casserole dish on a baking sheet before placing in the oven in case it boils over. Bake for thirty minutes or until cheese is bubbling.

Wait 15-20 minutes before serving, as the casserole will be easier to cut into pieces once it has cooled slightly.

Garnish each slice with cilantro, avocado, sour cream and hot sauce if you choose.

Enchilada Casserole is a delicious easy to make dinner that can be prepared ahead and frozen for convenience.

Enchilada Casserole with Chicken

tomato (drained)

onions

TBS garlic

green peppers (cut

red enchilada sauce (15 oz)

lb Mexican shredded cheese mix

salt & pepper

Add peppers, onions, garlic, and a drizzle of olive oil to a large roasting pan. Toss gently.  Lay chicken breasts over top of peppers and onions, season with salt and pepper.

Cover tightly with foil and bake on center rack of oven at 425 degrees for about 1 hour, until chicken is cooked through and peppers and onions are soft.

Drain off excess liquid (or save to use as the broth base in Black Bean Soup or Tortilla Soup!), and place peppers, onions, and garlic in a large bowl.

Shred chicken, then add to the bowl as well. Also add 2/3rds of the cheese (you want to reserve 1/3 for the top of the casserole), and the drained tomatoes. Stir so ingredients are evenly distributed.

Lightly grease your casserole dish with olive oil, then stuff each tortilla with an even amount of enchilada filling.  I like to make mine very full, and tuck the ends in burrito-style so the filling doesn't ooze out. Place in casserole dish.

When your dish is full and you're out of stuffing/tortillas (no worries if it's a tight fit!), Pour the entire can of enchilada sauce over top.  Use a spoon to coax it into the nooks and crannies.

Top with the remaining cheese and pop back in the oven at 350 degrees for about 60 minutes.

Serve with sour cream, fresh pico de gallo or roasted salsa, and enjoy!

FULL INSTRUCTIONS:
Enchilada Casserole - https://www.mamalovesfood.com/enchilada-casserole/

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ENCHILADA CASSEROLE

We love a good casserole﻿ and this chicken enchilada casserole recipe certainly doesn't disappoint. The tortillas hold all the delicious filling together so perfectly and makes this one crowd pleasing dish. 

bell pepper, chopped

black beans,

c. cooked, shredded chicken

green chilis

Sour cream,

cilantro,

avocado,

We used shredded chicken from the crockpot and a green enchilada sauce. 👌 Delicious and is true to the 10 servings.

Made this last night.  Big hit! I left out the beans and corn as my husband is on a low carb diet.  I used two orange peppers, a large onion and four chopped tomatoes.  I also used low carb flour tortillas and light sharp cheddar cheese.   It was a terrific use of leftover chicken.  Since it was for just the two of us, I only made two layers but stuck to the quantities for the filling.  We added avocado and greek yogurt upon serving.  Will be making this again! Delicious!

gonna master this one... 

I think I messed up (presentation anyway), but it tastes delish...!

Made this for the family and didn’t have enough soft tortillas so used hard shell corn tortillas for bottom layer and I pre-fried the soft tortillas a bit. The tortillas were nice and firm and not soggy. Def worth the extra step. Couldn’t even tell I used hard shell on the bottom. Everyone liked it except I would have added more seasoning...maybe taco. But definitely a keeper!

Very delicious! Definitely saving this recipe

My family did not like this recipe. The corn made it too sweet and the beans didn't belong.

Turned out really good and easy to make! Fed my entire family of 5 with leftovers :)

This recipe is so delicious and versatile! I like big, bold flavor, so I doubled the chilies and the garlic. This made perfect use of my leftover rotisserie chicken! My only note to others trying this is to remember to salt your chicken mixture to taste before you build your casserole :)

That was great.  even i can make that.  

navybum

I used leftover thanksgiving smoked Turkey instead of chicken.

I made this as part of this week’s meal prep. I cut the recipe in half, though, because I’m feeding just myself and knew 10 servings would be way too many. 

This is a very good casserole!  I’m going to play with it and see what changes I can come up with but I think it’s a great base recipe. 

I’ll probably make this again next week but meatless. I think with added liquid, perhaps stewed tomatoes or Rotel and vegetable broth, it would make an excellent soup.

Beef Taco Hotdish

½ medium onion, diced

small bell pepper, diced

zucchini,

Tbsp. homemade taco seasoning (or store-bought)

tomatoes

tomato paste

beef broth

corn

rice

½ cups (6 ounces) shredded cheddar or Monterey jack cheese, divided

Salsa,

Grease (or spray) and a 9&#215;13-inch baking dish and set aside.

Place a large skillet or Dutch oven over medium-high heat. When the pan is hot, add the ground beef, onion, and bell pepper. Cook until beef is just barely pink and onions and peppers have softened. About 8 minutes.

Add zucchini, garlic, and taco seasoning. Stir and cook an additional 3-4 minutes or until zucchini is just tender.

Remove from heat and drain excess fat from beef mixture if there is quite a bit. Transfer the meat and veggie mixture to the greased baking dish. 

Add the diced tomatoes, tomato paste, beef broth, drained beans, corn, rice, and ½ cup shredded cheese to the baking dish and stir to combine.

Cover the baking dish with foil and bake for 50-65 minutes or until the rice is tender. Be sure to test the recipe for tenderness and add additional time if needed. Remove the foil and sprinkle remaining cheese over the top and continue to bake for 5-10 minutes or until the cheese is bubbly.

Allow the hot dish to stand for 5 minutes before serving with toppings of choice.

This was delicious and super easy to make. I will definitely make this again!

Delicious. We will make it again, the zucchini adds alot of good texture. It did take all of 60 mins for the rice to fully cook  .

https://content.jwplatform.com/videos/fOULuc5J.mp4

Any night of the week can become ‘Taco Tuesday’ when you’re serving up this delicious (and budget-friendly) Healthy Taco Hot Dish! All the best taco flavors combined into one cozy hot dish.

Healthy Taco Hot Dish

Simple Delicious Tamale Pie with your choice of ground turkey, beef or veggie meat topped with a delicious cornbread crust.

 Tamale Pie Recipe 

onion, diced

garlic cloves, rough chopped

ground meat

bell pepper

black beans, drained (or sub extra veggies

salt

coriander

oregano

water

green chilies (optional)

cilantro-

cheese- optional (jack, cheddar, mozzarella- anything melty)

cornmeal

flour

baking powder

sugar

milk

olive oil or melted butter

sliced-

totally

Make the filling

In a 10-11 inch ovenproof skillet or dutch oven, saute onion, garlic, ground meat and bell pepper in the olive over medium heat until meat is golden brown, about 10 minutes. ( If using vegetarian meat option, no need to brown first &#8211; cook the onion, garlic and bell pepper until tender, then add the ground veggie meat. Use a metal spatula to prevent sticking. If the veggie meat continues to stick no worries scrape it up when you add the liquids.)

Add the corn and beans, salt and spices. Stir in the enchilada sauce and a little water and optional canned chilies, bring to a simmer over low heat. Taste, adjust salt and spices. If it feels dry, add a little more water to loosen. ( If you used tomato sauce instead of enchilada sauce you may want to add more spices). Bottom line is &#8230;you want this stew base to be flavorful and robust in flavor and just slightly liquidy. If it is too liquidy, simmer on low so some of the liquid dissipates. And while it&#8217;s simmering, make the cornbread topping.

Make the Cornmeal Crust

Mix cornmeal, flour, baking powder, salt and sugar in medium bowl. In a small bowl, whisk the egg, milk , and oil in a small bowl. Pour the wet ingredients into the dry and whisk. If it seems dry, just add a few more tablespoons of milk until the consistency seems spreadable.

Stir in optional cilantro into the filling and sprinkle with the optional cheese. While the stew is still simmering on the stove, spread the cornbread batter in a thin layer over top. Simmer 1-2 minutes more, and top with thinly sliced jalapeño ( or more grated cheese) and then place in the hot oven, over a sheet pan, or sheet of foil to catch any overflow. 

Bake for 20-25 minutes, check, then continue baking an additional 5 minutes or until puffed and beautifully golden.

Serve with fresh cilantro, sour cream, avocado and hot sauce.

This was really good, and healthy too, which I really appreciate! Thanks

My son LOVES this recipe. So easy after a busy day at work. Thank you!

Made this twice now, it is amazing! Every recipe I’ve tried has been wonderful! Thank you so much.

Made this with ground chicken and it turned out beautiful!

Thank you; this is a great recipe that isn’t too difficult and does not require a ton of cleanup. The spices can be doctored as mentioned and a plethora of substations can be made which makes things even easier. It came out great and is so delicious. Bonus that it also looks quite impressive. I’m already looking forward to making it again :)

Just pulled this together with Impossible meat and vegan substitutions for the cornbread. It was delicious! Satisfied my picky meat and potatoes teen and my vegan teen and my husband loved it! Thank you!

I really like this recipe. Delicious! Quick to fix, super flavorful, and the one pot makes an easy cleanup. Thanks Sylvia!

What kind of cheese would you recommend? And if I did mini pies what time in oven would you recommend

Looking for advice. The batter for the cornbread was too thick to spread thinly, I followed the recipe. It also ended up boiling over in the oven. I used a 10" cast iron skillet, did I miss something? Tasted great!

This Vegetarian Enchilada Casserole is like a Mexican Tortilla Casserole that is packed with vegetables and melted cheese! It is an easy Make-Ahead Mexican dinner that freezes well and your family will love!

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Top Tags

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