Enchilada Casserole Recipe

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 small corn tortillas; 12 ounces sliced black olives; 32 ounces enchilada sauce; 24 ounces queso fresco cheese, crumbled; 12 ounces Monterey Jack cheese, grated; 24 ounces chicken breast or thigh meat; 8 ounces fresh spinach leaves; 6 ounces onion, chopped; 4 ounces chives, chopped; 2 ounces Tequila; 1 dash cayenne pepper; 1/2 teaspoon salt; 1/2 cup lime juice

Servings: persons

10 small corn tortillas
12 ounces sliced black olives
32 ounces enchilada sauce
24 ounces queso fresco cheese, crumbled
12 ounces Monterey Jack cheese, grated
24 ounces chicken breast or thigh meat
8 ounces fresh spinach leaves
6 ounces onion, chopped
4 ounces chives, chopped
2 ounces Tequila
1 dash cayenne pepper
1/2 teaspoon salt
1/2 cup lime juice

1
Cut chicken meat into approximately 1cm cubes or short strips
2
Cook chicken in large frying pan with Tequila, lime juice, cayenne pepper, and salt
3
Shred tortillas into approximately 1 to 2 inch pieces and place into a large mixing bowl
4
Add cooked chicken, cheeses, olives, onion, spinach, chives, and sauce to mixing bowl
5
Mix ingredients together thoroughly, such that all tortilla pieces are throughly coated with sauce
6
Transfer mix to large casserole or lasagna pan, and cover with foil
7
Cook at 425 for about 30 to 40 minutes, or until bubbling
8
Remove, let stand for about 15 minutes

1482

kcal

Calories

Fat

Carbs

124

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 13 ingredients. The key ingredients include: 10 small corn tortillas, 12 ounces sliced black olives, 32 ounces enchilada sauce, 24 ounces queso fresco cheese, crumbled, and more.

Yes, 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.

Enchilada Casserole

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