Chicken Enchilada Casserole

Enchilada recipe made simple! Low-touch and yummy! Slow cook chicken in a crockpot, then layer and bake chicken, red enchilada sauce, cheese, corn tortilla layered and in a casserole. Feeds a crowd and tastes just like traditional enchiladas!

5 from 6 votes

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Course: Main Course

Cuisine: Mexican, Tex-Mex

Prep Time: 15

Cook Time: 4 50

Total Time: 5 45

Servings: people

Calories: 517kcal

Author: MinShien

Ingredients

3 lbs chicken breast
18 corn tortillas
28 oz red enchilada sauce
3 cups shredded Mexican blend cheese
1/2 large sweet onion diced
1 1/2 cup frozen or canned corn
1/4 cup cilantro chopped

Instructions

Add defrosted chicken breast, enchilada sauce, diced sweet onion to crock pot. If desire, can also add one or more of these spices to enhance taste - cumin, chili powder, coriander, garlic (fresh or powdered form), salt, or pepper. Add cayenne powder for additional spiciness.
Cook on high for 4 hours. Remove chicken breasts from crockpot and use a fork shred chicken. Bring shredded chicken breast back to crockpot and continue cooking for another 30 minutes.
Pre-heat oven to 375 degrees F.
To assemble casserole, spoon a few spoonfuls of the juice from crock pot to the bottom of a 9"x13" casserole dish.
Next, layer casserole with 6 corn tortillas.
Next, layer with 1/3 of the shredded chicken (with some sauce).
Then sprinkle with 1/2 cup of corn, spread evenly.
Then add 1 cup of cheese, spread evenly
Repeat step 5-8 for another two times. There should be a total of 3 layers. Note that there should be a lot of cooked sauce/juice not used - do not spoon all of the enchilada sauce into casserole.
Bake casserole for 20-25 minutes.
Garnish with chopped cilantro. Optional (but highly recommended!): Serve with chips, rice, queso, and/or guac, and enjoy!

Nutrition

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