Tuesday, April 15, 2014

Chicken Enchilada Casserole

So last night I made Chicken Enchilada Casserole and posted this picture on Facebook. My friend Melodie asked if I would post the recipe. I thought it might be easier to post it on here so it can be found easily.

Chicken Enchilada Casserole

4 Boneless Skinless Chicken Breasts
2 cans diced green chilies
2 cans Cream of Chicken Soup
1 onion
Pickled Jalapeno Peppers
4 cups Shredded Colby Monterey Jack Cheese
18 corn tortillas
Sour cream to top if desired

Boil chicken and shred, reserve some broth (always save all my broth and pour them into mini loaf pans and freeze them in one cup increments, that way I have broth for other recipes when I need it). Preheat oven to 400 degrees. Dice and saute onions. The amount of Jalapeno Peppers depends on taste, I put mine in a food processor and blend a little to chop them up more. Combine the shredded chicken, soup, chilies, onion, about a cup of broth and jalapeno peppers and mix thoroughly.

Spread about 3/4 cup of the mixture in the bottom of a 9x13 pan. Layer tortilla's, mixture, cheese and repeat until all ingredients are gone, making sure top layer is shredded cheese. Cover with foil and bake approximately 30-40 minutes. Remove foil and broil until cheese is slightly brown.

I served mine with some refried beans and would have had some salad with it but I forgot to pick up salad mix at the grocery store. I would make rice but I don't know how to make it and most of the boxed rices taste kinda crappy to me.

On a side note...I use to make this frequently when we would spend quite a bit of the summer at the lake with my aunt and uncle and cousins. We would take turns with making supper and for one of my nights we always had the Chicken Enchilada Casserole. To save time and be able to enjoy the day on the lake I would cook 2 of these ahead of time and freeze them in the pan. Once they were frozen I would take them out of the pan and vacuum seal them or double wrap them in foil and put in the freezer. They freeze very well! To heat them up I would put them on the grill in foil while we got showered and cleaned up and ready to relax for the night.


  1. sound great, thanks for the tip on the chicken broth:)
    Carol N<><

  2. Thank you for sharing!

  3. Yum, yum, YUM! I'm saving this recipe and will definitely be making it soon!!! =)

  4. Hi Okie, I have been a follower of your blog for a long time, but I don't read blogs like I used to (back in the days of the Cricut mb, which I stopped following in 2009). Anyway, I thought I would share an easy way I learned how to make rice from wife off my last boss. She taught microwave cooking classes, so she did this all in the microwave. She just prepared Minute Rice, following the directions on the box, but she would also add Pace Picante sauce. I don't' know exact measurements, but I would say for two cups off cooked rice, you would add about a half a cup of sauce. You may need to adjust it to your taste. I was surprised that something so simple actually tasted so good. (Oh I use the medium sauce, I'm not sure what she used).

    I make the casserole almost the same way as you. I have never added the jalapenos though. I will have to try it with them. It sounds good. Thanks for sharing!

    1. Thanks Marianne for the tip! I'll have to try that next time I am having refried beans. I like anything that is simple! LOL