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Chicken Enchilada Casserole

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1 lb. Cooked, diced chicken
1 lb. Shredded Monterey Jack cheese
1 cup sliced olives
½ cup diced green chilis
1 cup sour cream
18 4” round corn tortilla
1 qt. Enchilada sauce


  1. To prevent sticking spray a 13x10 inch casserole pan with cooking spray.
  2. Pour thin layer of sauce on bottom. Place 6 tortilla on top and pour a thin layer of sauce.
  3. Layer with 1/3 of the chicken, cheese, olives, green chilis and sour cream.
  4. Repeat 2 times more.
  5. Cover and bake at 350 degrees until internal temperature is 170 degrees about 30 to 45 min.

Serves 6 to 8 people