Creeach Fam Recipes

Easy Chicken Enchilada Casserole

4 servings


20 minutes

active time

1 hour 5 minutes

total time


1 pound chicken breasts (boneless and skinless, about 2 large chicken breasts)

14 ounces Enchilada sauce

6 medium corn tortillas

3 cups Monterey Jack cheese (shredded)


Cook the chicken.

Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.

Shred the chicken.

Remove chicken from the pot and shred with two forks.

Preheat the oven.

Preheat oven to 375°F.

Assemble casserole.

Start layering the casserole. Start with about ¼ cup of the leftover enchilada sauce over the bottom of a 8x8-inch square baking dish. Place 2 tortillas on the bottom, cutting them in half if needed to fit. Top with ⅓ of the chicken and ⅓ from the remaining sauce. Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese. You should end of with 3 layers of each ingredient.


Transfer the casserole dish to the preheated oven. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.

Garnish and serve.

Garnish with some chopped green onions or cilantro if preferred and serve warm.


Serving Size



623 kcal

Total Fat

32 g

Saturated Fat

18 g

Unsaturated Fat

11 g

Trans Fat

0.01 g


148 mg


1832 mg

Total Carbohydrate

31 g

Dietary Fiber

3 g

Total Sugars

9 g


50 g

4 servings


20 minutes

active time

1 hour 5 minutes

total time
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