Monday, August 1, 2016

Chicken Enchilada Casserole

Alright y'all, I know I've expressed this before, but I LOVE Mexican food... actually, Tex-Mex may be more accurate. So here I am, poor little Hispanic-American living in Germany, and I want to go somewhere where they're gonna whip me up some Gaucamole at the table and keep the chips and salsa coming. It'll be awhile before I get to enjoy that kind of experience again.

SO... I”ve been trying to do more Mexican-style cooking at home. Aside from tacos at least once a week, enchiladas are my love. As I mentioned in a previous recipe for Skillet Enchiladas, the possibilities are endless on how to prepare them.

A few weeks ago, I tried green chicken enchiladas for the first time. The reason you never saw a post about it is because it was a fail in my book. My husband was pleased, but we still cleaned it out of the fridge a week later having not touched it since that night.

I realized my major mistake was using flour tortillas. I whipped up spicy cream cheese into the chicken and smothered in green sauce and green chiles and baked them all rolled up. The tortillas were so mushy, and they were way too creamy. FAIL. But I've been wanting to try chicken enchiladas again ever since.

So tonight was the night! We decided to make two major changes – CORN tortillas and red sauce!

I also decided to make a layered casserole, like a Mexican lasagna! I could not be more pleased with the result. We will definitely eat all the leftovers this time around!

Chicken Enchilada Casserole

8 10in corn tortillas
6 boneless skinless chicken breasts
2 cups yellow corn kernals, canned or frozen
1 15.25oz. can black beans
3 small cans red enchilada sauce
shredded Mexican style cheese
Sour cream

Preheat oven to 375F.

Cook chicken on stove top and shred. I like to put mine in my Ninja blender for easy work.

Slice tortillas in half. Drain corn, if using canned. Drain beans.

Splash a layer of Enchilada sauce on the bottom of the casserole dish - starting with some sauce will help keep the casserole from sticking. Enchilada sauce can be bought in varying heat levels. I actually used 3 different (mild, medium, hot) simply because it's what I had on hand.

Lay tortillas in dish, backwards so straight edges line the sides. Depending on size on dish, you will use about 2.5 tortillas on each layer. I had to use quarter pieces to cover some holes.

Top tortillas with shredded chicken, cheese, corn, beans and dollops of sour cream. I plopped about 6 dollops on each layer, spread out. It will thin out to cover each bite as it cooks and creates a wonderfully creaminess. Cover in enchilada sauce, and then repeat the layers. 

Keep layering until close to top. Add a final layer of tortillas, enchilada sauce and cheese.

Bake uncovered for 25 minutes.

I served over a bed of Spanish rice and topped with slices of avocado!

If I were to change anything in the future, I'd add black olives and white onion.


  1. Looks like a great recipe! Thanks for sharing.

  2. oh wow, that sounds yummy! My husband would love that. He loves Mexican food, but we are getting tired of eating tacos, lol - too boring! This should spice things up - thank you for sharing!

    Claudia via

  3. Jackie - I am a Texan and love Tex-Mex! This looks so good. Would never have thought to serve it over rice. Winner! Thanks for sharing on #overthemoon!

  4. That looks really good and I haven't had enchiladas in a long time! They are a great summer dish too! Popping over from #waywow

  5. That really sounds delicious! I should try it! Thanks for the recipe!

  6. It Looks yummy! Thanks for sharing with us on the Homesteader hop!

  7. This looks delicious, and easier than my grandmother's enchilada recipe. Thanks for sharing on #FridayFrivolity

  8. Mexican food is one of my husband and I's favorite foods. We make tacos frequently and quesadillas, etc., but I have never made enchiladas. We will be trying this recipe!

  9. I love enchiladas but have never tried them cooked over rice. Great idea- will definitely give it a try. Popping over from Paula's no rules weekend blog party.


  10. HI Jackie,
    This chicken enchilada casserole sounds tasty and healthy. I always love recipes that are a meal in one dish. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

  11. My family would LOVE this! Thanks for sharing :)

    Edye | Http://

  12. Hi Jackie,
    We will just love your Chicken Enchilada Casserole, it looks amazing! Thanks so much for sharing with Full Plate Thursday today. Have a great day and come back soon!
    Miz Helen

  13. What an interesting idea to eat it on top of rice. I'm going to have to try that! Looks like a delicious and fairly simple recipe. Thanks for sharing! #SmallVictories

  14. Jackie, this girl is a huge mexican fan too. Any kind, any where! I love enchiladas too, but they take a bit to prepare, this will save me time and it looks delish! I bet we'll have 'enchiladas' more often this way! Thanks!

  15. Mexican Food is one of my favorites!! This looks delish!! Thanks for sharing on My 2 Favorite Things on Thursday Pinned!

  16. Wow this looks good!! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned and tweeted!

  17. Wow, this is a great recipe. I live in a remote area of the world where it is not so easy to come by mexican food so this would be perfect for me. Thanks you for posting this. I'll be pinning.

  18. Jackie, this looks delicious! Thank you for sharing this recipe on the Art of Home-Making Mondays at Strangers & Pilgrims on Earth! :)

  19. Oh wow! This looks so tasty. And so simple. Thanks for stopping by Tots and Me...Growing Up Together and sharing this post on Throwback Thursday Blog-Style. Your post is this week's Featured Post! I hope you will stop by again soon.