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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions