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Chicken Enchilada Casserole

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  • Enchilada sauce - 14 oz jar
  • shredded Monterey Jack cheese - 3 Cups
  • corn tortillas - 6
  • chicken breasts - 2

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  • 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 ¼ 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 ⅓ of the chicken and ⅓ of the remaining sauce.
  • Sprinkle with ⅓ 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.

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