Chicken Enchilada Casserole

Chicken Enchilada Casserole


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Chicken Enchilada Casserole
Super filling and easy Enchilada Casserole.
Instructions
  1. Marinade Chicken for 4 hours. Combine : 3 skinless boneless chicken breast 7 Oz chicken stock (half can) 1 tbsp minced garlic 1 tbsp Worcestershire 1 tsp garlic powder 1 tsp onion powder Dash of salt and pepper Dash of cayenne powder Half a packet of taco seasoning
  2. Add marinated chicken with marinade liquid to a large skillet and add in the other half of the chicken stock and taco seasoning to the pan.
  3. Cover and cook on low to medium , stirring and flipping chicken occasionally until tender enough to shred. (Mine cooked for about an hour)
  4. Place chicken in a large bowl with all remaining marinade sauce.
  5. Shred the chicken with two forks.
  6. Mix in: 4oz can of green chile One drained can of corn One drained can of black beans 1/4 cup of sour cream
  7. Place a small layer of red enchilada sauce in your casserole pan. Put the rest of the sauce in a shallow pan that your tortilla will be able to lay flat in. (I like to use a glass pie pan but anything large and shallow will work)
  8. Dip each tortilla fully in the sauce and place in the casserole dish.
  9. Add a layer of chicken and cheese and repeat until you have three layers
  10. For fourth and final layer stop at the tortilla and top with the rest of your sauce, the rest of your cheese, sliced black olives , and green onions.
  11. Bake at 400 degrees for 20 mins.
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Keep It Simple – Taco Pie Recipe

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Taco Pie
This recipe is a part of my Keep It Simple series. They are easy for beginners, with a quick cook time and very little prep! Hope you enjoy!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Pre-Heat oven to 350 degrees.
  2. Spread crescent roll dough across a greased pie tin as your crust.
  3. In a skillet, brown ground beef with onions, garlic, and taco seasoning
  4. Add beef mixture to pie tin
  5. Top with a layer of sour cream
  6. Cover with shredded cheese
  7. Top with sliced black olives and crushed fritos
  8. Bake for 20 minutes
  9. Serve with a side of sour cream and your favorite taco sauce. Enjoy!
Recipe Notes

For leftovers, do not microwave. Re-heat in oven at 350 degrees for 7-10 minutes.

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