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 onion, chopped; 4 c. cooked shredded chicken; 1 (15 oz.) can tomato sauce; 2 (14 1/2 oz.) cans whole tomatoes, diced; 2 medium jars chunky salsa; 1/2 tsp. garlic powder; 1/4 tsp. parsley; 12 corn tortillas; 3 c. grated Monterey Jack cheese; 1 (5 oz.) can sliced black olives

Servings: persons

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

1
Heat oil in a large skillet and saute onion until soft, add chicken, tomato sauce, tomatoes, salsa, garlic powder and parsley. Stir until well blended.
2
Bring to a boil, reduce heat and simmer 15 minutes.
3
Place 4 corn tortillas in a 9 x 13-inch baking dish. Pour 1/3 of the chicken mixture on top.
4
Spread evenly.
5
Layer 1/3 of cheese and 1/3 of olives on top.
6
Repeat layers 2 more times, ending with olives on top.
7
Bake, uncovered, 30 to 40 minutes at 350u00b0.

1468

kcal

Calories

Fat

Carbs

129

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 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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