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Perfect meal for Cinco De Mayo or anytime you are in the mood for yummy food… Gluten – Free.
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What You Need
- 2 skinless, boneless chicken breast – cooked and shredded
- bunch of cilantro, finely diced
- 18 (6 inch) corn tortillas, cut into fourths
- 1 (28 ounce) can red chile enchilada sauce
- 1 (16 ounce) shredded Monterey Jack cheese
- 1 (8 ounce) container reduced fat sour cream
- 2 teaspoons of taco seasoning – Budget Savvy Diva’s recipe –> HERE
- pinch of salt
- 1/2 teaspoon of pepper
What To Do
Side Note: To get shredded chicken – I boil the chicken for 45 minutes – let the chicken cool then shred the chicken
Preheat oven to 350.
Place 14 ounces of sauce into a 9×13 pan.
Place tortilla triangles over the sauce. With the rest of the tortilla place in a bowl with the rest of the sauce ( it is going to soak much of it up).
In a medium bowl mix – salt, pepper, sour cream, chicken, cilantro, taco seasoning
Top casserole with 1/2 of chicken mixture.
Top with 1/2 Cheese
Top with layer of tortillas
Layer with rest of chicken mixture
Layer with 1/2 amount of the cheese
Cook covered for 45 minutes
I used the broiler for the last 5 minutes to get my final results. Totally optional
Enjoy!
Quick and Easy Chicken Enchilada Casserole
Ingredients
- 2 skinless, boneless chicken breast – cooked and shredded
- bunch of cilantro, finely diced
- 18 (6 inch) corn tortillas, cut into fourths
- 1 (28 ounce) can red chile enchilada sauce
- 1 (16 ounce) shredded Monterey Jack cheese
- 1 (8 ounce) container reduced fat sour cream
- 2 teaspoons of taco seasoning – Budget Savvy Diva’s has a homemade taco seasoning on the site
- pinch of salt
- ½ teaspoon of pepper
Instructions
- Side Note: To get shredded chicken – I boil the chicken for 45 minutes – let the chicken cool then shred the chicken
- Preheat oven to 350.
- Place 14 ounces of sauce into a 9×13 pan.
- Place tortilla triangles over the sauce. With the rest of the tortilla place in a bowl with the rest of the sauce ( it is going to soak much of it up).
- In a medium bowl mix – salt, pepper, sour cream, chicken, cilantro, taco seasoning
- Top casserole with ½ of chicken mixture.
- Top with ½ Cheese
- Top with layer of tortillas
- Layer with rest of chicken mixture
- Layer with ½ amount of the cheese
- Cook covered for 45 minutes
- I used the broiler for the last 5 minutes to get my final results. Totally optional
- Enjoy!
Recipe is adapted from HERE
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{ 10 comments… read them below or add one }
Repinned!! Sounds so yummy! Another easy way to shred chicken (if you have a KitchenAid Mixer) is, after it’s boiled throw it in the mixing bowl, and, using the paddle attachment, turn the mixer on for a few minutes. VIOLA, shredded chicken!!
Awesome idea! I will for sure be trying this, thanks!
It looks very much like a Pampered Chef recipe that they use to demonstrate their “Magic Pot” (Deep Dish Baker) and it’s excellent!!! In their’s you use the microwave, but baking it would be just as good. It’s yummy!!!!!
Is the sauce too spicy?
Not spicy at all .
I made mine today and it smells so good. I used the green sauce instead of red. I cannot wait to take a bit of it!
I absolutely hate rolling food (meatballs, cookies, wraps, stuffed cabbage, etc.). If it has to be rolled, I won’t make it. So when I saw this, I was all over it! I made it last night, and it was delicious! I added a can of diced mild green chiles to the chicken mix (I had frozen my shredded chicken, and the chicken mixture seemed a little dry.) Thank you so much!
We had this last night – it was very good! I’m going to add some corn next time!
I’m making enchilada casserole tonight! to cook the chicken I put it in the crockpot overnight with seasonings and a small can of diced tomatoes. in the morning I turn the crock pot of shred the chicken and then just leave it on the counter to cool until I make up the casserole.
Can you freeze this meal? How would the corn tortillas hold up to being frozen and reheated?
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