I’m sharing a quick and easy chicken enchilada casserole recipe that’s so tasty!
I love Mexican food, it’s probably one of my favorite types of food. I could pretty much eat it every day if I needed to. It’s probably because I grew up in Southern California and my mom would make Mexican food all the time.
One of my favorite dishes my mom would make was chicken enchiladas. After a long day at work, making traditional enchiladas wasn’t always an option, so my mom would make a quick and easy chicken enchilada recipe.
I decided I would try my own take on this recipe and I’m so pleased with how it turned out.
Chicken Enchilada Casserole Recipe
Prep Time: 5 minutes
Cook Time: 45 minutes
What You Will Need:
- 1 14 oz can of red enchilada sauce
- 2-3 cups of Mexican blend cheese, shredded
- 6 corn tortillas
- 2 chicken breasts, shredded
- 1/2 green bell pepper, diced
- 1/2 tomato, diced
- 1/2 red onion, diced
- 1 tbsp. olive oil
- sliced black olives
- avocado (optional)
- sour cream (optional)
I’m all about making things quick and easy. When I found pre-cooked and shredded chicken and pre-chopped onions at my local farmers market, I was so excited about cutting down on steps in the cooking process.
- Preheat oven to 375 degrees.
- Heat a skillet to medium heat and add the olive oil. Add in bell pepper and onion and cook until onions are translucent, stirring occasionally.
3. Add the shredded chicken and 3/4 of the can of enchilada sauce (save 1/4 of the can for later use). Allow the mixture to simmer in the sauce, stirring occasionally, for 3-4 minutes.
4. Start layering the casserole into a long baking dish. Start with covering the bottom of the dish with some of the remaining enchilada sauce. Follow that with two of the corn tortillas, 1/3 of the chicken mixture, and 1/3 of the cheese. Repeat these steps by layering with two more tortillas, a thin layer of the remaining enchilada sauce, the chicken mixture, and cheese. Finish off with the final layer. Top it all off with a thin layer of the sauce and sprinkling as much cheese as you desire on top.
5. Bake, uncovered, for 15 minutes. Take the casserole out of the oven and top with tomatoes and black olives. The boyfriend doesn’t like black olives so I only added them to half of the dish. I also sprinkled a little extra cheese because…I love cheese.
6. Cook for an additional 5 minutes, until it is bubbly and the cheese is melted.
7. Serve warm. I added sour cream and avocado on top. This dish was so tasty and very quick and easy to make.
Do you love Mexican food? What’s your favorite dish? Have you tried an enchilada casserole before? Let me know if you try this quick and easy recipe and what you think in the comments below! Also, feel free to share any tweaks you might have made.
Thanks for reading!
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