Chicken Enchilada Casserole

Looking for a quick weeknight recipe or need a dish for a party or pot-luck dinner. This recipe is for you. It only takes about 45 minutes from start to finish (providing you have the shredded chicken done). This recipe is from one based on a post from Handle The Heat.

4-5 cups of shredded chicken (4-5 chicken breasts)
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp garlic powder
salt and pepper to taste
1/2 cup frozen corn thawed
3 green onions chopped
28 oz can of enchilada sauce
1/2 cup 2% Greek Yogurt
Corn tortillas
3 cups shredded cheese ( I used Mexican mix)


Preheat oven to 375 degrees

Spray a 13 x 9 inch or lasagna pan with nonstick cooking spray

In a large bowl combine the chicken, corn, cumin, cayenne pepper, green onions, salt and pepper, chili and garlic powder. Stir well.


In another bowl combine the enchilada sauce and Greek yogurt. Fold together until sauce thickens and is well combined.


Arrange tortillas in the bottom of the pan

Layer 1/2 of chicken mixture over tortillas


Next put 1 cup of cheese over chicken mixture


Place 1/2 of enchilada sauce over top.

Repeat layers again.

Top with 1 cup of cheese

Cover dish with foil and bake at 375 for 30 minutes. Remove foil and broil for 5 minutes until cheese is bubbling.

Remove from pan from the oven and let cool for 10 minutes prior to cutting and serving


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4 Responses to Chicken Enchilada Casserole

  1. Oh, that sure looks yummy! I will give that a try. Thanks for sharing Kathy.

  2. I’ll plan to roast chicken pieces for dinner one night next week and make extra to have leftovers for this meal for another night. My boys will love this. Simple and flavorful, can’t wait.

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