Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. vegetable oil; 1 medium onion, chopped; 4 c. cooked shredded chicken; 1 (15 oz.) can tomato sauce; 2 (14 oz.) cans whole tomato, diced; 2 medium sized jars chunky-style salsa; 1/2 tsp. garlic powder; 1/4 tsp. parsley; 1 doz. corn tortillas; 3 c. grated Monterey Jack; 1 (5 oz.) can sliced black olives

Servings: persons

2 Tbsp. vegetable oil
1 medium onion, chopped
4 c. cooked shredded chicken
1 (15 oz.) can tomato sauce
2 (14 oz.) cans whole tomato, diced
2 medium sized jars chunky-style salsa
1/2 tsp. garlic powder
1/4 tsp. parsley
1 doz. corn tortillas
3 c. grated Monterey Jack
1 (5 oz.) can sliced black olives

1
Heat oil in large skillet and saute onion until soft and transparent.
2
Add chicken, tomato sauce, diced tomato, salsa, garlic powder and parsley; stir until blended well.
3
Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
4
Place four corn tortillas in a 9 x 13-inch baking dish.
5
Pour one-third of the chicken mixture over the top, spreading evenly layer one third of the cheese and one third of the olives on top of the chicken mixture.
6
Repeat layers two more times, ending with olives on top.
7
Bake uncovered at 350u00b0 for 30 to 40 minutes or until cheese is light brown and bubbly.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. vegetable oil, 1 medium onion, chopped, 4 c. cooked shredded chicken, 1 (15 oz.) can tomato sauce, and more.

Yes, Chicken Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Casserole

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