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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 268.7
  • Total Fat: 10.7 g
  • Cholesterol: 69.4 mg
  • Sodium: 731.7 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 25.8 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Chicken Enchilada Casserole

Submitted by: POLLYHIDALGO
Chicken Enchilada Casserole

Number of Servings: 16

Ingredients

    3 lbs. boneless skinless chicken breast
    18 corn tortillas, medium
    3 cups enchilada sauce
    5 cups colby and monterey jack cheese, shredded
    1 cup onions

Directions

Preheat oven to 350 degrees.
Boil the chicken in water until done. Drain & chop into small pieces.
Chop onion.
Spray a 13x9" pan with cooking spray.
Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce.
Layer covered tortillas in the bottom of the pan, it should take six.
Add a layer of chicken, onion & cheese. You don't want the tortillas to be completely covered with any one of the ingredients but you should put about half of the chicken & onion & about 1/3 of the cheese.
Add a another layer of the tortillas dipped in sauce.
Press down gently all over the pan.
Add the remaining chicken, onion and cheese mixture.
Add remaining layer of tortillas dipped in sauce & press down gently again all over the pan.
Add the remaining cheese on the top.
Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through.

Number of Servings: 16

Recipe submitted by SparkPeople user POLLYHIDALGO.






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Member Ratings For This Recipe


  • Incredible!
    56 of 56 people found this review helpful
    Probably very good as written, but I have to get veggies into my family, so I added the suggested corn (frozen), a can of black beans, and ½ cup diced green pepper. Also, just for fun, I substituted a can of Rotel (tomatoes & chilis) for 1 cup of enchilada sauce. Very good, very filling! - 9/6/08

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  • Incredible!
    26 of 26 people found this review helpful
    I made this but instead of layering the tortialls I tore the tortialls into pcs and mixed everything togeather and topped it with shreded cheese. and stuck in the oven for about 30-40 munites cut prep time in half and was great - 6/19/08

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  • Incredible!
    22 of 22 people found this review helpful
    OH MY GAWD!!! It was so good!!! We added black beans, corn and black olives to the chicken mixture, and some dried cilantro and garlic powder, like a lot of suggestions. WOW - 12/3/08

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  • Very Good
    13 of 13 people found this review helpful
    My boyfriend I loved this recipe! We added green chiles, black olives, "hot" taco seasoning" and mixed "mild" and "hot" enchilada sauce. . .yum! and it was really filling. - 1/26/09

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  • Incredible!
    12 of 12 people found this review helpful
    thisis really good but was even better using low fat cheese and whole wheat tortillas. - 5/18/09

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  • Incredible!
    10 of 10 people found this review helpful
    This was soooooo good. I added corn and black beans and green chiles..... - 7/1/08

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  • 9 of 9 people found this review helpful
    We all loved this one. I had to add a lot more than the recipe though - can of black beans, corn, black olives, and 1/2 a large green pepper. I shredded all the torts too to make things simpler. Used 1.5 lbs of chicken. Topped it with light Sour C. and Salsa. This will give LOTS of left overs! - 12/31/09

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  • Bad
    9 of 38 people found this review helpful
    Way too much cheese, and where are the veggies? This could use a few cans of beans or some slices peppers. Also, Much better to make your own enchilada sauce (takes only 10 minutes) to reduce sodium and artificial ingredients. I would cook the chx in the enchilada sauce for flavor. - 6/25/08

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  • Incredible!
    8 of 8 people found this review helpful
    This recipe is awesome. I cut the recipe by 1/2 and seasoned the chicken with S & P, garlic powder & cumin
    I also used whole wheat tortillas & low fat cheese.
    Yummy!! Thanks for sharing this.

    - 6/18/08

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  • Incredible!
    7 of 8 people found this review helpful
    Good stuff - reheated really well. - 11/28/08

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  • O.K.
    5 of 7 people found this review helpful
    For the amount of time and ingredients involved, I would like it to be fabulous. It was just good to me & hubby, kids did not like it. Pour the remaining sauce over the top layer, or else it is too dry. Also, season the chicken or else it is too bland. Also, makes enough to feed a small army! - 5/7/08

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  • Good
    4 of 4 people found this review helpful
    I only made a 1/3rd of this and it turned out alright. My family is used to -my- Mexican Casserole, which of course has probably 1000 calories per serving lol. It is definitely something we can get used to though as a replacement :) - 3/18/10

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  • Incredible!
    4 of 4 people found this review helpful
    This is a great recipe...I also used lowfat cheese and added black beans. Very healthy and great the next day! - 5/18/09

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  • Very Good
    4 of 4 people found this review helpful
    This was really quite good. The flavor will change a lot depending on what enchilada sauce you use (i.e., mild, medium, hot). I used the fat-free tortillas, and reduced fat cheese, and only 4 cups of cheese. 3 lbs. of chicken made it a very hearty dish, and the serving size was quite appropriate. - 1/3/09

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  • Very Good
    4 of 4 people found this review helpful
    Very good. I also added corn and black beans. - 10/5/08

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  • 4 of 5 people found this review helpful
    This was good. My husband enjoyed it but the kids were not too fond of it...I added black beans and corn and then we topped it with fat free sour cream, salsa, jalapenos and fresh tomatos. - 7/23/08

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  • Incredible!
    3 of 3 people found this review helpful
    Great recipe and easy to make. Husband loved it and rave about it to our kids. Added corn & black olives. Will make again. I used precooked & cubed chicken. Quick & easy and good. Can't ask for more. - 5/25/09

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  • Very Good
    3 of 3 people found this review helpful
    Outstanding flavor and very filling. - 4/27/09

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  • Very Good
    3 of 3 people found this review helpful
    This was very good. I added corn so it has a vege. DH & DD both gave it a 4.5. I thinks its a 4 now, but with some improvements will be a 5. I only used 19 oz of sauce, so need 24-32 oz (either green or w/chilies). I LOVE someone's idea of black olives on top. Serving size is half what I'm used to. - 4/2/09

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  • 3 of 6 people found this review helpful
    sounds delicious! I think I will add black beans, corn and chilis to mine tomorrow night for dinner! - 3/16/09

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  • Incredible!
    3 of 3 people found this review helpful
    a little high in sodium, but love mexican flavor - 10/5/08

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  • Very Good
    3 of 3 people found this review helpful
    This is very easy and delicious! We also use the green enchilada sauce and a few black olives. Topped with light sour cream! - 6/21/08

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  • Incredible!
    3 of 3 people found this review helpful
    My family loves it. I added black beans and corn and used low-fat cheese. My husband couldn't get enough. Thanks!!! - 6/19/08

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  • Very Good
    2 of 3 people found this review helpful
    This is a very good recipe.It's easy too.Tastey. - 5/23/09

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  • Very Good
    2 of 2 people found this review helpful
    A BIG hit with the family! I enjoyed this recipe just as it's written, but may use some other's suggestions for a little added spice or black beans next time, just for variation - 5/18/09

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