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!
Equipment
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
Calories: 517kcal | Carbohydrates: 45g | Protein: 53g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1413mg | Potassium: 895mg | Fiber: 6g | Sugar: 8g | Vitamin A: 995IU | Vitamin C: 7mg | Calcium: 543mg | Iron: 2mg