How to Make Super Easy Chicken Enchilada Casserole

To save time in the kitchen, convert conventional enchiladas into a casserole. By layering the ingredients instead of rolling each tortilla around the filling, you'll streamline the process of making enchiladas and create a casserole that maintains the traditional taste of enchiladas but takes only a fraction of the time.

Things You'll Need

• Corn tortillas
• 14 oz. can enchilada sauce
• 12.5 oz. can chicken breast
• 16 oz. can refried beans
• 3.8 oz. can sliced olives
• 4 oz. can diced green chilies
• 1/4 to 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. chili powder
• 1/4 tsp. cumin
• 8 oz. shredded Monterey Jack cheese
• Sour cream (optional)
• Salsa (optional)
• Shredded lettuce (optional)
• Diced tomatoes (optional)
• Diced onions (optional)
• Tortilla chips (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Spoon a thin layer of enchilada sauce into an 8-by-8 inch baking dish, and spread the sauce around.

3. Combine remaining enchilada sauce, chicken, beans, olives, green chilies, salt, garlic powder, chili powder, and cumin in a mixing bowl.

4. Place a layer of corn tortillas in the baking dish. Spoon about a third of the enchilada sauce mixture onto the tortillas, spreading it evenly over the tortillas. Sprinkle about a third of the cheese over the mixture. Repeat twice.

5. Bake for 20 to 30 minutes, or until cheese is melted and casserole is hot and bubbly.

6. Serve topped with sour cream, salsa, lettuce, tomatoes, onions and a side of tortilla chips.

Tips & Warnings

• When layering the tortillas in the baking dish, tear some of the tortillas in halves and quarters to avoid laying tortillas on top of each other.

References

• Patent Storm: Enchilada Style Food Product