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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

Ingredients

  • 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

Instructions

  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!