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  • Writer's pictureErin

chicken enchilada casserole

Why a casserole? Because it is easier!

This one is so easy that it makes me feel like I didn't even cook!

1-1.5 hours-Feeds 4-6

8 Corn Tortillas

1 can or jar of Red Enchilada Sauce (Trader Joe's is my favorite)

4oz Sour Cream

1 cup Shredded Cheddar

3 cups of Shredded Chicken (about 3lbs of drums or bone in thighs or 3 chicken breasts)*

Pour some of the Enchilada Sauce into the bottom of a 9x9 dish until coated.

Place 4 tortillas into the pan, onto each corner, acting like a crust (it can go up the sides a bit)

Mix the Shredded Chicken with the Shredded Cheddar & a quick pour of the Enchilada Sauce. You don't want it soupy-but a bit moist and sticky.

Pour that into the casserole dish.

Top the Chicken with 4 more tortillas.

Mix the rest of the Enchilada Sauce & Sour Cream together and then pour on top of the casserole.

Bake this at 350 degrees for 30 minutes. It also freezes well to cook another day!

*I had bone-in chicken thighs in the freezer from the last sale, so I thawed those out and boiled them. I took them out of the water & allowed them to cool, then gutted the meat, added 1/2 cup of water, some salt & garlic & continued to cook on low until the meat shredded.

I gave away the broth & the bones for someone else to make bone broth out of because I am out of space!

Gutting a rotisserie chicken is also a quick hack too!

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