Wednesday, September 14, 2011

Chicken Enchilada Casserole

 This is one of my best accidental meals. We were planning on basic chicken enchiladas, but seeing as we didn't have flour tortillas, we resorted to corn instead. As we were trying to roll them up, they cracked and split. So, we improvised and decided to layer everything in the baking dish!
It turned out so great and so yummy! And because of that little fact, I was unable to take any pictures of the final product. (But I'm going to make it again soon, so there will be pictures, coming)! Everyone loved the flavors of the green chilies mixed with the pepper jack cheese. I'm a fan of "green" chicken enchiladas, and this casserole is just that. Try it tonight for a quick and easy dinner! And if you aren't ready to eat it yet, I'm sure it will freeze well too.

Hope Wednesday is turning out to be great for all of you. We're halfway through the work week!

Chicken Enchilada Casserole

3 boneless, skinless chicken breasts
1/4 cup olive oil
1/2 medium onion, diced
1/2 medium green bell pepper, diced
2 cloves garlic, minced
1 can cream of chicken soup
1/4 cup sour cream
2 - 4 oz. cans green chilies
1 tsp. cumin
1 tsp. chili powder
1 tsp. pepper
1/4 tsp. salt
corn tortillas
pepper jack cheese

  1. Cut chicken into bite sized pieces and set aside. 
  2. In large skillet, heat olive oil and sautée onion, pepper, and garlic until translucent and fragrant. Add chicken into pan and cook until the meat is no longer pink, and slightly brown on the outside.
  3. Add cream of chicken, sour cream, and one can of green chilies. Mix to combine, then add the cumin, chili powder, pepper, and salt. Simmer for 2-3 minutes, stirring occasionally, just so the flavors can meld.
  4. Line the bottom of a 13X9 baking dish with corn tortillas. Spread an even layer of some of the chicken mixture over the tortillas. Then apply and even layer of pepper jack cheese. Repeat this layering process until you have filled your baking dish. 
  5. For the top layer, spread the second can of green chilies on top, then cover with cheese. 
  6. Bake in a 450 degree oven for 15-20 minutes, or until the cheese begins to brown and get bubbly on top.
  7. Serve with black beans and fresh corn on the cob!
Makes 6-8 servings


  1. Hey we totally do the same thing only we've never used corn tortillas....hmmm exciting!

  2. I make chicken enchiladas quite frequently, but I use that green chili salsa I made last summer (and am going to make again soon) and use cream of mushroom soup instead of cream of chicken. I usually just put the chicken in the crock pot with some seasoning -- onion, garlic, a little Tony's and chicken broth -- and cook it overnight until I can shred it easily. Then I mix the soup, sour cream and salsa together, line a little down the middle of the tortilla, then place the chicken in it and fold it up. Once all of them are lined up in the pan, I sprinkle the cheese all across the top and place it in the oven until it's melted. It's yummy and one of the easiest things I've ever made. Yours sounds similar, and it's so easy and tasty! If I do make more green salsa, I'll give you some this year, too!