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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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