Chicken Enchilada Casserole

Rebecca Satrom


I used my Jalapeno Salsa to season the chicken breast. Gives moisture to a usually drier but healthier part of the chicken :)


★★★★★ 1 vote

1 Hr
1 Hr



  • 6
    chicken breasts, boneless and skinless
  • 2 pkg
    lipton onion soup mix
  • ·
    enough water to cover chicken breast

  • 8 c
    shredded mexican cheese
  • 1 can(s)
    small can green chilies
  • 2 can(s)
    red enchilada sauce
  • 1-2 can(s)
    black olives sliced or whole (your preference)
  • 24
    corn torillas (raw) i do not fry mine in oil.

How to Make Chicken Enchilada Casserole


  1. Cut chicken breast into small 1-2" pieces (makes it easier to shred when done cooking).

    In a stock pot, add chicken pieces, soup mix, soy sauce, salt, and enough water to cover the chicken.

    Cook till breast is done. (you can let it stand in broth to absorb the flavor for as long as you like).

    Drain (reserve broth for other recipes). Shred chicken breast (I use the end of metal spatula)

    Add enough Jalapeno Salsa to make chicken moist.
  2. Drizzle olive oil on bottom of casserole dish.

    Cut corn tortillas in half then into four strips and layer on bottom 2 tortilla strips thick.

    Add layer of shredded cheese

    Spoon chicken onto cheese layer

    Add layer of green chilies

    Add layer of cheese

    Add layer of black olives

    Spoon Enchilada sauce over olives,cheese,green chilies, and chicken.

    Add another layer of corn tortilla strips.

    Cover with more Enchilada sauce (lg. can) and top with cheese and more black olives (optional)
  3. Bake at 350 degrees for 30 min covered with foil. Uncover casserole and bake for 15 more minutes.

Printable Recipe Card

About Chicken Enchilada Casserole

Regional Style: Mexican
Other Tag: Healthy

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