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Chicken Enchilada Casserole

Chicken Enchilada Casserole

Whenever we get a little bit bored with our current meal rotation, I know that it’s time to bring out this delicious chicken enchilada casserole.

It’s not health food, but I did cut way back on the Monterey Jack cheese and used light sour cream and cottage cheese. You couldn’t tell at all. Two thumbs way up!

I started with this recipe & then went my own way and customized it to our tastes. It’s so tasty and my whole family loved it!

Chicken Enchilada Casserole

INGREDIENTS:

1 Tbsp vegetable oil
1/2 medium onion, chopped
1/2 bell pepper, chopped (I used yellow)
2 chicken breasts from a rotisserie chicken, shredded
1 (7oz) can chopped green chile peppers, undrained
1 pkg taco seasoning
3/4 cup water
1/2 cup lite sour cream
1 cup 1% cottage cheese
12 6-in corn tortillas
1 cup shredded Monterey Jack cheese (or to taste)
~1/2 jar of red enchilada sauce (may also be ~ 1 can)

INSTRUCTIONS:

Preheat oven to 350°.

cooking chicken, onion, and bell peppers for chicken enchilada casserole

Prepare chicken mixture first: Heat oil in skillet on medium high heat. Add chicken, onions and bell peppers. Cook for 3-5 minutes or until browned.

adding taco seasoning to chicken mixture for chicken enchilada casserole

Add taco seasoning and water. Cook for 2 more minutes.

mixing cheese mixture for chicken enchilada casserole

For cheese mixture: Mix cottage cheese and sour cream in a bowl. Season with salt & pepper if desired.

Use a 9X13 baking dish (or similar). Spoon some enchilada sauce into the bottom and spread around. This will keep your casserole from sticking to the bottom of the pan.

laying tortillas on top of enchilada sauce in chicken enchilada casserole

Layer 4 tortillas onto the sauce. I kept 2 whole & then ripped the other two up to completely cover the bottom.

adding chicken mixture to chicken enchilada casserole

Spread 1/2 of the chicken mixture onto the tortillas. Spread 1/2 of the cheese mixture over the chicken. You can layer some Monterey Jack cheese here too but I forgot (and it still tasted great).

layering ingredients in chicken enchilada casserole

Layer another 4 tortillas as before. Layer the rest of the chicken and then the rest of the cheese mixture.

adding grated cheese on top of chicken enchilada casserole

Grate some Monterey Jack cheese on top. Another layer of 4 tortillas, then enchilada sauce with shredded cheese on top.

pan of chicken enchilada casserole fresh out of the oven

Bake for 30 minutes.

Recipe Notes: The first time I made this, I found that it needed the smallest sprinkle of salt at the table. In addition, Evan found it just a little bit too hot so I decreased the taco seasoning to about 1/2 a package. Experiment a little if needed to make it perfect for your family!

baked chicken enchilada casserole
serving of chicken enchilada casserole on a plate
closeup of fork full of chicken enchilada casserole
chicken enchilada casserole

Chicken Enchilada Casserole

Yield: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

This delicious chicken enchilada casserole was the perfect addition to our meal rotation. Tasty and so easy to make!

Ingredients

  • 1 Tbsp vegetable oil
  • 1/2 medium onion, chopped
  • 1/2 bell pepper, chopped (I used yellow)
  • 2 chicken breasts from a rotisserie chicken, shredded
  • 1 (7oz) can chopped green chile peppers, undrained
  • 1 pkg taco seasoning
  • 3/4 cup water
  • 1/2 cup lite sour cream
  • 1 cup 1% cottage cheese
  • 12 6-in corn tortillas
  • 1 cup shredded Monterey Jack cheese (or to taste)
  • ~1/2 jar of red enchilada sauce (may also be ~ 1 can)

Instructions

    1. Preheat oven to 350°.
    2. Prepare chicken mixture first: Heat oil in skillet on medium-high heat. Add chicken, onions and bell peppers. Cook for 3-5 minutes or until browned. Add taco seasoning and water. Cook for 2 more minutes.
    3. For cheese mixture: Mix cottage cheese and sour cream in a bowl. Season with salt & pepper if desired.
    4. Use a 9X13 baking dish (or similar). Spoon some enchilada sauce into the bottom and spread around. This will keep your casserole from sticking to the bottom of the pan.
    5. Layer 4 tortillas onto the sauce. I kept 2 whole & then ripped the other two up to completely cover the bottom.
    6. Spread 1/2 of the chicken mixture onto the tortillas. Spread 1/2 of the cheese mixture over the chicken. You can layer some Monterey Jack cheese here too but I forgot (and it still tasted great).
    7. Layer another 4 tortillas as before. Layer the rest of the chicken and then the rest of the cheese mixture.
    8. Grate some Monterey Jack cheese on top. Another layer of 4 tortillas, then enchilada sauce with shredded cheese on top.
    9. Bake for 30 minutes.

Happy 2nd Birthday, Evan!
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The Williamson Family

Wednesday 8th of July 2009

sounds great. i'm going to have to try this.

Shan

Saturday 4th of July 2009

Mmm oh Merry this looks delicious!

Jen of A2eatwrite

Thursday 2nd of July 2009

I love chicken enchilada casseroles in all forms - lovely stuff!

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