Super Simple Chicken Enchilada Casserole

May 5, 2012

Super Simple Chicken Enchilada Casserole

If you still haven't decided what you'll be making for your Cinco de Mayo dinner tonight, here's a super simple Chicken Enchilada Casserole recipe that I make quite often for my hungry guys. And, if you happen to be hosting a party, I promise you that this one is always a crowd-pleaser.

Super Simple Chicken Enchilada Casserole

4 chicken breasts (boiled and shredded)
1 lb. grated cheese (I use a 3 cheese blend)
8 oz. sour cream
1 bottle enchilada sauce
1 pkg. corn tortillas, cut in half

Put a few spoonfuls of the sauce on the bottom of a casserole pan. Line the pan with tortillas. Mix together the sour cream, chicken, and almost all of the sauce. (Save a little sauce for later.)

Layer half of the chicken sauce mixture, then cheese, then tortillas. Finish with the last half of chicken sauce mixture, cheese, and tortillas. Drizzle the remaining enchilada sauce on the tortillas and top with more cheese.

Bake in a 350 degree oven for 20 minutes or until cheese melts.

This is one of those recipes that you can very easily adapt to your liking. I've added green chilies to the chicken mixture a few times and I usually put sliced black olives on the top with the cheese. You could also add chopped bell pepper, onion, or any favorite veggie to this casserole.

I got the original recipe for this casserole from Trader Joe's years ago and it called for their canned chunk white chicken instead of the boiled chicken. So, if you don't have the time to boil the chicken, you can use a good quality canned white chicken and it still turns out very good. I made it that way originally but my guys wanted more chicken so if I have the time, I prefer to boil and shred chicken breasts or chicken tenderloins.

Even if you don't make it for Cinco de Mayo, this is a great everyday “go-to” chicken casserole that you can put together and have on the table in no time at all!  Serve with some chips and salsa or guacamole and a salad and you've got dinner!

Happy Cinco de Mayo! 


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4 Comments so far

  1. Posted by Charlotte Borth

    May 5, 20127:24 pm

    Can’t wait to try this! Sounds easy and looks great. FYI.. I’m your mother’s neighbor. So glad she shared your website with me. 🙂

  2. Posted by LilSis

    May 8, 201210:09 pm

    Thanks, Charlotte. This recipe is easy and yummy so I hope you do try it! Glad to have you reading BigSisLilSis, thanks to our mom! 🙂

  3. Posted by Hurricane (Julie) Piltz

    June 1, 20135:55 am

    I think with your recipes containing cheese you should briefly explain or disclose with an asterisk or star or something exlaining why you use the Cabot brand of cheese in your recipes even though you’re a Vegan/Vegetarian. I think there is a lot of confusion among people who are meatless and mistakenly identify as vegetarian. Cheese is a food that often causes confusion of when & how to eat it due to rennet and what rennet is. I think it would help people that are trying to help the cause of not killing animals but just don’t know all the somple facts about how some foods are surprisingly made, such as cheese. Thanks for always
    Providing such great recipes!!! My family enjoys them do please keep ’em coming!

  4. Posted by Teresa Wilson

    April 9, 20164:07 pm

    This is a new go-to recipe! Yummy and easy! I used salsa verde instead of enchilada sauce and added some peppers with the chicken mixture. Also sprinkled olives on top before baking.

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