Chicken Enchilada Casserole

Today’s recipe is a follow-up from last week’s chicken enchilada recipe. Don’t have a whole lot of time to whip up 12 enchiladas, including packing and rolling, why not try Chicken Enchilada Casserole instead. Aside from cooking the chicken in the crockpot all day (which requires basically zero effort on your part), this recipe takes maybe 15 minutes of prep time before going into the oven.

Just like last week’s recipe, I use a pre-made green chili enchilada sauce. If you so wish, you can substitute a homemade enchilada sauce.

Lastly, this recipe is another one that you can easily make and freeze to save for later. Just prepare it in an aluminum foil pan, cover with foil, label and throw in the freezer. OR if you want to bring someone a meal, this is a great option.

Ingredients List:

  • 3-4 Boneless Chicken Breasts
  • 18 Corn Tortillas
  • 1 can Enchilada Sauce (28 oz)
  • 4 cups of Cheese (we use Mozzarella)
  • 1 can Diced Tomatoes w/ Green Chilies (optional)

Prep the Chicken:

First, you’ll need to cook the chicken in the crockpot throughout the day for 6-8 hours on low. After it is cooked, shred it and set aside. NOTE: At this point, add the tomatoes and green chilies if you are wanting them and any other spices.


Prep the Oven:

Preheat the oven to 350°. And spray a glass baking dish with non-stick spray.

Prep the Dish:

Pour some of the enchilada sauce into a large-sized bowl (or in my case, a pie dish). Dip 6 tortillas, separately, into the sauce and layer the bottom of the prepared baking dish.


Add half of the chicken and about a third of the cheese on top of the tortillas.


Dip 6 more tortillas in the sauce and layer on top of the chicken and cheese layer.


Add the remaining chicken and another third of the cheese on top of the tortillas.


Dip the final 6 tortillas in the sauce and layer them on top. Pour any extra enchilada sauce over the entire casserole. And finally, add the last of the cheese to top off the dish.


Cook It:

Bake for 30 minutes. Let it cool for 5 minutes and then enjoy!! My hubby likes to add some salsa on top, but this is a personal preference. Enjoy!!


The PDF recipe card for this can be found here: Chicken Enchilada Casserole Recipe Card


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