Enchilada Casserole Recipe

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs chicken breasts, precooked & shredded; ¼ cup butter; ¼ cup flour; 1 cup nonfat milk; ½ cup low sodium chicken broth; 1 (8 ounce) can rotel, drained; 1 (4 ounce) can green chilies; 1 medium onion, chopped; 1 (16 ounce) package monterey jack cheese, shredded; 12 corn tortillas, quartered; 2 tablespoons taco seasoning; 10 olives, sliced; 2 tablespoons cilantro, fresh, chopped; salt & pepper

Servings: persons

1 12 lbs chicken breasts, precooked & shredded
¼ cup butter
¼ cup flour
1 cup nonfat milk
½ cup low sodium chicken broth
1 (8 ounce) can rotel, drained
1 (4 ounce) can green chilies
1 medium onion, chopped
1 (16 ounce) package monterey jack cheese, shredded
12 corn tortillas, quartered
2 tablespoons taco seasoning
10 olives, sliced
2 tablespoons cilantro, fresh, chopped
salt & pepper

1
Preheat oven to 350 degrees.
2
In medium frying pan, saute onion in one tablespoon of olive oil until tender.
3
Set off to side.
4
In large skillet, melt butter, add flour and combine.
5
Add milk and chicken stock to skillet.
6
Whisk steadily until all is combined and there are no lumps.
7
Sauce will thick in 3-4 minutes.
8
Add chicken, rotel, chilies, taco seasoning, onion, and salt & pepper to mix and stir until mix is completely coated with sauce.
9
Set off to side.
10
Get a casserole dish (9x9 or 9x12).
11
Spoon 1/3 of chicken mix into bottom of pan, spread evenly.
12
Layer 1/3 of cheese then a layer of quartered tortillas.
13
Keep layering until you end with cheese.
14
Place olives and cilantro on top of cheese.
15
Bake in oven for 30-35 minutes, until cheese is golden brown.
16
Serve with sour cream and hot sauce if desired.
17
This dish goes great with guacamole and chips.

625

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 14 ingredients. The key ingredients include: 1 12 lbs chicken breasts, precooked & shredded, ¼ cup butter, ¼ cup flour, 1 cup nonfat milk, and more.

Yes, Enchilada Casserole falls under the Soups & Stews 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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