Chicken Enchilada Casserole

Chicken Enchilada Casserole


"Shredded chicken simmered with mexican spices, layered like a lasagna! Always a crowd pleaser!"
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1 hrs 30 m servings
Serving size has been adjusted!
Original recipe yields 5 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375ยบ
  2. Boil Chicken for approx. 20-30 minutes until chicken shreds easily with a fork.
  3. Shred chicken, discard water
  4. Return chicken to stove top, add all ingredient except jalapeno slices. Simmer about 15 mins.
  5. Spray casserole dish with nonstick cooking spray.
  6. Layer in casserole dish in order of, tortillas, meat mixture, cheese, repeat until meat mixture is gone.
  7. Use a slotted spoon for transfering meat mixture to casserole dish.
  8. Tortillas may not cover the entire casserole dish, that's ok.
  9. Last layer should be cheese.
  10. Add a few slices of fresh jalapeno on top of cheese. Cover with tin foil.
  11. Bake 45 mins. Remove tin foil when there is 15 mins left of cook time.
  12. Let stand 5 mins before serving.
  13. Great topped with your favorite sides. Sour cream, shredded lettuce, tomatos, salsa, and a side of refried beans. Enjoy!


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