Chicken Enchilada Casserole Baked

Chicken Enchilada Casserole Baked Recipe

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Jamie Sanchez


Stretching Food dollar on large chicken breast can feed the whole family.


★★★★★ 1 vote

4 to 8
30 Min
30 Min


  • 1 1/2 lb
    chicken breast halves, skinless and boneless
  • 1 pkg
    corn tortillas 15 baked until crisp
  • 1 can(s)
    green chile enchilada sauce
  • 2 c
    colby jack cheese graded
  • 1 can(s)
    green chilies chopped
  • 4 Tbsp
    sour cream
  • 2 clove
  • 1/2 medium
  • 1 dash(es)
    salt and pepper

How to Make Chicken Enchilada Casserole Baked


  1. Place Chicken Breast in large pot with water and season salt and pepper garlic and onion bring to boil and cook until completely cooked save liquid to use as stock freezes great.
  2. Take chicken out of pot cool so you can handle remove bones if you used meat with bones, shred chicken set aside.
  3. Preset oven at 350, Take muffin tins spray with nonstick spray Take tortillas and place in each cup and bake until crisp
  4. Take baking pan 9 x 13 open can of sauce pour alittle on bottom of pan,
  5. break up tortillas make one layer on sauce in pan, add some of the shredded chicken, cover with cheese, add alittle of sour cream, chopped chilies add more sauce from can, Repeat until reach top of pan pour last of sauce on top add cheese on top.
  6. place on baking sheet bake 30 to 40 until cheese is melted and sauce is bubbly. chicken is cooked just melting and combining flavors

Printable Recipe Card

About Chicken Enchilada Casserole Baked

Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Sodium, Wheat Free, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy

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