EASY CHICKEN ENCHILADA CASSEROLE

EASY CHICKEN ENCHILADA CASSEROLE.  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! #chickenrecipe #chickenrecipes #easy #casserole #dinner

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!

I love chicken enchiladas and this casserole is even easier to make than making regular chicken enchiladas because you just layer your ingredients. Even a kid could make it.  I am on a low carb eating program and so I didn’t add the corn shells, and I added sliced black olives to the top of the casserole.

  • 1 14 oz jar or can Enchilada sauce (( I use Organic Enchilada Sauce))
  • 2 to 3 cups shredded Monterey Jack cheese (, shredded)
  • 6 corn tortillas (, 6 inch each)
  • 2 chicken breasts
  1. Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot.
  2. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes.
  3. No water is needed, the chicken will cook in the Enchilada sauce.
  4. Make sure you stir occasionally so that it doesn’t stick to the bottom.
  5. Remove chicken from the pot and shred with two forks.
  6. Preheat oven to 375 F degrees.
  7. Start layering the casserole.
  8. Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish.
  9. You can use a longer baking dish, so that you can put 2 corn tortillas across.
  10. 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.
  11. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
  12. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
  13. Serve warm.

 

 

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