Real Recipes From Real Home Cooks ®

the easiest chicken enchilada casserole

Recipe by
Stacey Lawson
New Orleans, LA

I truly love enchiladas but to my dismay, after many tries, I am incapable of making/rolling enchiladas and they just come apart. So a casserole seemed like the better choice for me to make, I mean basically the mess I made when trying to roll them became a casserole. This recipe just skips that frustrating step for me. This casserole has all the same flavors and its cheesy and delicious. I feel like there are some variations I can try with green enchilada sauce as well. Stay tuned...

yield 6 -8
prep time 15 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For the easiest chicken enchilada casserole

  • 1 lg
    chicken breast
  • 1 tsp
  • 1 Tbsp
    chili powder
  • 2 tsp
  • 2 tsp
    granulated garlic
  • 1 Tbsp
    cilantro, dried
  • 1 tsp
    onion powder or dehydrated onion
  • 1 tsp
  • 1/4 tsp
    chipotle chili powder
  • 1 Tbsp
  • 2 Tbsp
    olive oil
  • 1 md
    onion, diced
  • 15 oz
    black beans, canned and rinsed
  • 10 oz
    red enchilada sauce
  • 15 oz
    tomatoes, canned, diced
  • 1 Tbsp
    chili powder
  • 2 tsp
    ground cumin
  • 1 tsp
  • 10
    corn tortillas cut into small strips or triangles
  • 2 c
    shredded monterey jack cheese or the mexican mix of cheese
  • 1 lg
    chicken breast, shredded

How To Make the easiest chicken enchilada casserole

  • 1
    Step 1: Poaching the chicken
  • 2
    Put large chicken breast in a sauce pan.
  • 3
    Add all the spices listed under step 1: salt, cumin, garlic powder, chili powder, dried cilantro, chipotle chili powder, paprika.
  • 4
    Cover with water going to about an inch from the top of the pot.
  • 5
    Put on a very low heat, not a simmer but just above. Allow to simmer for about an hour.
  • 6
    After an hour, remove from heat and allow chicken breast to rest in liquid for about 15 minutes.
  • 7
    Remove chicken from liquid to a plate. Using two forks shred chicken.
  • 8
    Step 2: CASSEROLE
  • 9
    Preheat oven to 400 degrees.
  • 10
    In a large skillet place butter, olive oil and onion. Sauté until onions begin to look translucent.
  • 11
    Add spices listed in ingredients under Step 2: chili powder, cumin, and salt.
  • 12
    Add canned tomatoes, beans, and enchilada sauce. Stir to combine
  • 13
    Add shredded chicken and stir to combine.
  • 14
    Fold in cut up tortillas. If the mixture seems too dry add some of the poaching liquid from the chicken. The tortillas will absorb a good bit of the liquid and soften.
  • 15
    Transfer mixture to your favorite casserole dish and cover the entire thing with the 2 cups of cheese.
  • 16
    Bake in 400 degree oven for 25 minutes or until cheese is melted and bubbly.
  • 17
    Enjoy with your favorite toppings: sour cream, guacamole, pico de gallo

Categories & Tags for The Easiest Chicken Enchilada Casserole: