Easy Chicken Enchilada Casserole Recipe Is a Mexican Dinner Winner (5 Ingredients) High Protein Recipes Casseroles Dinner Chicken Recipes Mexican Recipes Budget Recipes Tex-Mex Recipes

This easy cheesy enchilada casserole recipe is an easy, high-protein Mexican dinner. This cheesy chicken enchilada casserole recipe is simple to make and will warm you up, plus it is packed with protein. (Check out the health benefits of protein.) And who doesn't love an enchilada casserole? This budget high-protein casserole recipe is a hall of famer!

Here is your shopping list for this easy enchilada casserole recipe: boneless chicken breast, enchilada sauce, corn tortillas, cheddar cheese and Monterey Jack cheese. The gluten-free casserole recipe calls for canned enchilada sauce, but you could definitely make homemade enchilada sauce for this recipe.

The boneless chicken breasts are cooked in a skillet with the enchilada sauce until cooked through, then shredded. The chicken, enchilada sauce it cooked in, corn tortillas and cheeses are layered in a casserole dish and baked for 30 minutes. The smell will have you grabbing a fork before it is even out of the oven!

You could top this chicken casserole recipe with sliced avocados, fresh cilantro, chopped jalapenos, sour cream or guacamole. This easy five-ingredient casserole recipe is sure to be a most-requested dinner recipe.

Cuisine: American / Mexican / Tex-Mex
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

• 1 pound boneless chicken breasts, cut into chunks
• 20 ounces (2 cans) enchilada sauce
• 6 corn tortillas
• 1 1/2 cups shredded cheddar cheese
•  1 1/2 cups shredded Monterey Jack cheese

Here's how to make it: 

1. Put the chicken and enchilada sauce into a saucepan. Cover and cook gently, stirring often, until chicken is cooked through, about 15 minutes. Remove the chicken to a bowl and shred. (Keep the enchilada sauce it cooked in.) You could use chicken thighs instead of chicken breast. For a change, try ground beef instead of chicken.
2. Spread some of the enchilada sauce on the bottom of a casserole dish. Cover with 2 tortillas, 1/3 of the shredded chicken, 1/3 of the remaining enchilada sauce and 1/3 of the cheese. Top with 2 more tortillas and repeat layers, ending with cheese. Try different cheeses like quesadilla, muenster or a Mexican blend.
3. Bake in a preheated 375-degree F oven for about 30 minutes. You could garnish with chopped fresh cilantro, if desired. Store any leftovers in an airtight container in the fridge. Reheat in the microwave. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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