Today I decided to make one of my go to Easy Chicken Enchilada Casserole for busy days!
Before we get started, a quick reminder, don’t forget to enter the KitchenAid Mixer Giveaway (entry below).
Everyone knows how much I love Mexican food…o.k..I just love food, but Mexican food holds the number 1 spot in my foodie life!
Growing up in California and living so close to Mexico I had the joy of experiencing the best of Mexican food.
My Easy Chicken Enchilada Casserole is an Americanized version of Mexican food.
I took boneless, skinless chicken breast that is diced and highly seasoned. Sauteed the chicken breast with onion and garlic, cooking it for about 10 minutes.
I made a nice sauce by combining red and green chili enchilada sauce, sour cream and cream of chicken soup.
I used store bought enchilada sauce but if you would like to make your own sauce from scratch check out my Mexican Christmas Burritos.
Next, I dipped the shells in the enchilada cream sauce and layered with chicken, cheese, more dipped shells, ending with cheese. Top cheese with remaining sauce.
Don’t forget to chop the chicken if it’s too chunky. Especially if you have little children who need bite size pieces.
Bake at 375 degrees for about 30 minutes.
Remove from oven, allow to cool for about 10 minutes before serving and top with all the goodies, like sour cream, tomatoes, green onions and a avocado would have been nice.
It’s time to eat, pass the forks!!!!
Easy Chicken Enchilada Casserole
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
1 1/2 lb chicken breast, boneless, skinless, diced 1/2 inch
1 cup green chili enchilada sauce
1 cup red chili enchilada sauce
1 cup sour cream
1 can Campbells cream of chicken
1 tablespoon creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon chili powder
24 corn tortilla shells
2 cups jack cheese, grated
2 cups sharp cheese, grated
1 onion, diced
2 cloves garlic, minced
extra virgin olive oil
sour cream, green onions, tomatoes, avocado, to garnish
Preheat oven to 375 degrees.
Mix seasoning blend together and set aside.
Rinse, pat dry, and dice chicken into about 1/2 inch chunks, coat with seasoning blend, mix well and set aside.
In a skillet add about 2 tablespoons of extra virgin olive oil, add onion and saute for 5 minutes, add garlic and cook 1 minute more.
Add chicken breast and cook for about 10 minutes.
While the chicken cook take green chili, red chili, sour cream and cream of chicken sauce, mix well and set aside.
To assemble casserole, place 1 cup of sauce on the bottom of a greased 13X9 inch casserole dish.
Dip tortilla shell into sauce and place on top of sauce in pan, slightly overlapping. Top with half the chicken mixture, dice chicken up if to chunky, top with 1 cup of cheese.
Repeat process, last layer should be dipped tortilla shells. Top with cheese, top with remaining sauce.
Bake at 375 degrees for 30 minutes. Garnish with greens onions, sour cream and fresh tomatoes.