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  • 2 tablespoons - margarine
  • 1 pounds - skinless boneless chicken breast, cooked, shredded
  • - Salt and pepper, to taste
  • 1 teaspoons - cumin powder
  • 1 teaspoons - garlic powder
  • 1/2 teaspoons - taco seasoning
  • 1/2 - onion, chopped
  • 2 cloves - garlic, minced
  • 1/2 cups - canned corn, drained
  • 1 cans - diced green chilies
  • 14 ounces - diced tomatoes, undrained
  • 16 - corn tortillas
  • 2 cans - Old El Paso enchilada sauce, I use mild
  • 2 cups - Kraft Mexican Cheese, shredded
  • 1 cups - Mozzarella Cheese
  • 1 cups - cheddar cheese
  • Directions:

    1) To a skillet add margarine, and onion. Sauté until onions are translucent, then add the garlic (do not allow the garlic to brown or it will taste bitter) and cook for another minute.

    2) To the skillet add salt, pepper, cumin, garlic powder, and taco seasoning and mix well.

    3) Next add corn, green chilies, diced tomatoes, and shredded chicken all the mixture and heat thoroughly.

    4) Now to prepare your casserole! Combine all your cheese into a bowl and mix together well.

    5) Pour the enchilada sauce in a bowl, then spoon enough sauce into a 9x13 baking dish to cover the bottom.

    6) Take a corn tortilla and divide it into 4’s (you can do multiple at a time). Take each one of the fours and dip them into the enchilada sauce coating each piece front and back, then line the bottom of the pan with the tortillas, keep tearing and dipping until the entire bottom of the pan is lined with tortilla pieces.

    7) Now over the tortilla pieces spread out enough of your chicken mixture to cover the tortillas, then cover the chicken mixture with cheese (be generous).

    8) Keep repeating this process until you are out of the chicken mixture. I was able to get four layers, but it will depend on how much of the chicken mixture you add to each layer.

    9) Your final layer should be dipped tortilla pieces covering the top of your casserole. Last top your tortilla pieces with the remaining cheese.

    10) Bake on 350 for 30 minutes or until it’s bubbling from the bottom up.

    Brief Description

    Easy to make with great flavor

    Main Ingredient:


    Category:  Casseroles

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 30 min


    You can easily spice this recipe up by using hot or mild Rotel tomatoes in place of the diced tomatoes, you can also change the degree of heat in the enchilada sauce, mild, medium, or hot.


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    Posted On:

    July 18, 2014

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