Chicken Enchilada Casserole

contributed by Laura Thompson


4-6 boneless skinless chicken thighs or breasts (depending on their size)

2 cans enchilada sauce, green OR red

1 small can of sweet corn (I used half the can in the muffins I made, and half the can in the enchiladas…I’m sure you can use the whole can in the enchiladas if you want)

1 small can of diced green chiles

1/2 cup to 1 cup taco sauce (not salsa, but taco sauce, although I’m sure salsa would work great too, honestly)

12 (approximately) soft corn tortillas

Shredded cheedar cheese (as much as you want)


Thaw and boil your chicken, about 20 minutes, or until no longer pink. Allow to cool (or not, but I always do) and shred into bite size pieces

Grease a 9×13 or deep round casserole dish

cut 3 of the corn tortillas in 1/2 with a pizza cutter, and arrange in the corners of your dish (or, if using round, place them around the edges, and then lay 1 or two whole ones in the middle, until the bottom of the dish is covered

Take your shredded chicken and mix with your taco sauce or salsa, corn, and green chiles, and layer half of it onto the first layer of corn tortillas.

Cover with cheese. MMMMMMM

Make another layer of corn tortillas just like the first on top of the cheese- topped chicken mixture. Put the rest of your chicken mixture on top. Sprinkle lightly with cheese (the rest of the cheese will be added toward the end of baking)

Pour both cans of enchilada sauce over the whole thing.

Bake, uncovered, at 350 for about 30-40 minutes. Add another generous layer of cheese, and bake another 10 minutes or so, or until cheese is melted and sauce is bubbling away at the sides.

Serve with all your favorite taco fixins!!! 🙂






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