Chicken Enchilada Casserole is a lovely collaboration of chicken, tortillas and chillies. This has to be one of my top ten recipes. Chicken Enchilada Casserole is a Mexican delight is brilliant. The enchiladas inside a casserole is the perfect meal for the colder weather. A big warmer. Also optional garnishes include Guacamole, Sour Cream, Cilantro and Green Sauce – Salsa Verde Cruda to name but a few. However the list can go on. One benefit is that the recipe can be adjusted to suit your tastes. However beware, because this recipe will be in demand from your family and especially your friends. This is also a good way to use left over chicken and turkey. You can obviously use beef and pork if you wish.

Chicken Enchilada Casserole

This Mexican delight is brilliant. The enchiliadas inside a casserole is the perfect meal for the colder weather. A big warmer.

4.71 from 48 votes

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Course: Main Dish

Cuisine: Mexican

Keyword: Cheese, Chicken, Chillies, Left Overs, Monterey Jack, Tortillas/Wraps, Vegetables

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 700kcal

Ingredients

9 large corn tortillas
15 oz chopped tomatoes can
2 cups cooked chicken shredded
4 large scallions chopped
7 oz green chiles Diced
1/2 cup pimiento green olives sliced
2 cups Monterey jack shredded

Instructions

Place 3 tortillas in a 12×8 inch (30×20 cm) baking dish, overlapping them as needed.
9 large corn tortillas
Layer one third of the tomatoes, chicken, scallions, chiles, olives, and cheese.
15 oz chopped tomatoes, 2 cups cooked chicken, 4 large scallions, 7 oz green chiles, 1/2 cup pimiento green olives, 2 cups Monterey jack
Repeat twice to make a total of 3 layers.
Bake uncovered in a 350F (180C) oven until bubbling and heated through, about 40 minutes. Garnish as desired.