Chicken Enchilada Casserole

Enchilada recipe made simple! Chicken, red enchilada sauce, cheese, corn tortilla layered and baked in a casserole. YUM!

Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings 8 people


  • 3 lbs chicken breast
  • 18 corn tortillas
  • 28 oz red enchilada sauce
  • 3 cups shredded Mexican blend cheese
  • 1/2 sweet onion diced
  • 1 1/2 cup frozen or fresh or canned corn
  • 1/4 cup cilantro chopped


  1. Add defrosted chicken breast, enchilada sauce, diced sweet onion to crock pot. If desire, can also add one or more of these spices to enhance taste - cumin, chili powder, coriander, garlic (fresh or powdered form), salt, or pepper.

  2. Cook on high for 4 hours. Using a fork shred all the chicken breast, and continue cooking for another hour.

  3. Pre-heat oven to 375 degrees F

  4. To assemble casserole, spoon a few spoonfuls of the juice from crock pot to the bottom of a 9"x13" casserole dish. 

  5. Layer with corn tortillas, then shredded chicken (with some juice), then corn, then shredded cheese.

  6. Repeat step 5 twice.

  7. Bake casserole for 20-25 minutes.

  8. Garnish with cilantro. Serve and enjoy!