Chicken Enchilada Casserole

This is an easy way to make Enchilada's without having to take the time to roll them individually. The entire prep time is about 15 minutes and that is because you have to boil the chicken.
I like mine extra spicy so I add in some Jalapenos but they are not necessary.

I use 1 container of salsa in this recipe. It saves on buying onions and tomatoes and chopping. But, if you want, you can do that instead of the salsa.
Whenever I use salsa in a recipe, I recommend the fresh container called La Mexicana, in the produce section. It is SO good. It has less sodium and preservatives than the jarred kind, and I find it is usually less expensive. They are usually $2.00-$2.50

Any comments or suggestions are appreciated. I would love to hear from you. Enjoy!


Total Servings: 6-8 Total Cost: $7.50
4 Chicken Breasts
1 Large Can of Red Enchilada Sauce

1 Can of Low Sodium Cream of Mushroom or Cream of Chicken Soup
2 16oz package Shredded Mexican Blend Cheese

1 16oz container of Salsa

1 Package of Small Corn Tortillas

1 Jalapeno-optional- Diced and Seeds removed

1 Small can of Sliced Black Olives-optional

  • Preheat oven to 350°
  • In a large pot boil your chicken breasts for 15 minutes
  • Place breasts of chopping board to cool
  • In a bowl, mix together, Enchilada sauce, Cream of Soup, Salsa (not drained), and Jalapeno
  • Take your breasts and pull them apart, they should just shred part
  • Stir your shredded chicken into the sauce mixture
  • In a large casserole dish place a spoonful of sauce on bottom
  • Now place 3-4 corn Tortillas
  • Now some of sauce mixture
  • Now place some cheese
  • Keep repeating until all sauce is gone
  • Layer remaining cheese on top with black olives
  • Bake for 30-40 minutes until starts to brown
  • Serve with toppings like Sour cream, Guacamole, onions, tomatoes, and salsa

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