Chicken Enchilada Casserole
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting, layered Southwestern-style casserole featuring tender chicken, mild green chilies, and corn tortillas smothered in a savory enchilada broth. Perfect for busy weeknights and family gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 40 mins | None | 6 servings |
🔪 Key Equipment
- Casserole dish
- Mixing bowl
- Measuring cups
- Chef’s knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 packages | Chicken Breast | frozen, cooked and cut up |
| 1 package | Cheese | Cracker Barrel mellow, shredded |
| 1 medium | Onion | minced |
| 1 small can | Green Chilies | Ortega’s brand, diced |
| 1 package | Tortillas | corn tortillas preferred |
| 2 1/2 cups | Chicken Broth | |
| 1 can | Enchilada Sauce | |
| 1 small can | Milk | evaporated milk |
Instructions
Assembly
- Preheat your oven to 350°F.
- Use half of the package of tortillas to cover the bottom of a greased casserole dish, tearing them slightly if needed to fit.
- Cover the tortilla layer evenly with the 2 packages of cooked, cut-up chicken breast, 1 package of Cracker Barrel cheese, 1 minced medium onion, and 1 small can of Ortega’s green chilies.
- Cover the entire mixture with the remaining half of the package of tortillas.
Sauce and Baking
- In a mixing bowl, combine 1 small can of milk, 1 can of enchilada sauce, and 2 1/2 cups of chicken broth.
- Pour the liquid mixture evenly over the top layer of tortillas, ensuring they are well-saturated.
- Bake for 35 to 40 minutes at 350°F until the casserole is bubbling vigorously at the edges, the liquid has absorbed slightly, and the top is lightly golden brown.
💡 Make-Ahead & Storage: This casserole can be assembled, covered, and refrigerated up to 24 hours before baking. If baking straight from the refrigerator, add an extra 10 minutes to the baking time.
Original Recipe Scan
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