Cheesy Chicken Enchilada Casserole

Cheesy Chicken Enchilada Casserole

Yield: 8 servings


  • 18- 6 inch corn tortillas
  • 2 cups red enchilada sauce (about 2 (10oz) cans)
  • 3 cups cooked chicken,diced
  • ¼ cup onion, finely diced
  • 3-3.5 cups Mexican blend cheese
  • 4 Tablespoons caned, mild green chiles, diced
  • 1 cup corn


  1. Preheat oven to 350F.
  2. Place 6 tortillas in the bottom of a prepared baking dish (with no stick spray or butter), slightly overlapping.
  3. Top with ½ cup of enchilada sauce, spreading evenly over tortillas.
  4. Top with 1.5 cups of your chicken, 2 Tablespoons of onion, 2 Tablespoons of green chiles, ½ cup of corn and 1 cup of cheese.
  5. Repeat layer with six more tortillas, sauce, the remaining chicken, onion, green chiles, corn and another cup of cheese.
  6. Complete the casserole with another layer of tortillas, 1 cup of enchilada sauce, and 1-1.5 cups of cheese. Bake in the oven for 30-40 min. Let stand 5- 10 mins before serving.


Recipe by Family Fresh Meals at /2014/09/cheesy-chicken-enchilada-casserole

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