Easy Chicken Enchilada Casserole
This easy chicken enchilada casserole is going to become your new favorite weeknight dinner. So simple, so fast, so delicious!
If we’re talking simple weeknight dinners, it doesn’t get much better than this easy chicken enchilada casserole.
It comes together fast. It’s crazy delicious. And the ingredients are basic and pantry friendly (is that a thing? let’s make it a thing).
I mean, you really can’t go wrong with a saucy, cheesy casserole. This one is a keeper.
Layer it up
I was inspired by this recipe after a blog reader, Kelsie A., sent me the idea. The premise is so simple.
And it’s brilliantly easy because you don’t have to precook or over-prepare any of the ingredients before assembling (let’s pray today’s the day you have a rotisserie chicken lurking around).
The layers are straightforward:
- sauce (I use a combo of green enchilada sauce and salsa verde)
- tortillas (I cut corn tortillas in half and puzzle them in until they make a *somewhat* neat layer)
- cheese (Monterey Jack + cheddar!)
- chicken (tossed with a few spices to amp up the flavor)
Adaptable Beyond Belief
I’m sure there’s more than one of you/us wondering: what adaptations can be made to this easy chicken enchilada casserole?
Well…the answer is…as many as you dare to make! I haven’t strayed too far from the recipe as written because it’s crazy delicious, but I can’t wait to see what you guys do to this recipe (be nice!).
I have a feeling the green sauce can be easily exchanged for red sauce. The corn tortillas can probably be swapped for flour tortillas.
The chicken for ground beef? Add in some pepper jack cheese and white beans? Yes! Go for it.
This casserole isn’t going to win any gourmet food awards. And to be honest, it has a fairly strong messy-plate vibe.
But it also reinforces the old adage that looks aren’t everything. What it lacks in presentation, it makes up for in flavor and tastiness.
And you honestly cannot beat how quickly it comes together. I think it would make a stellar take-in meal and although I haven’t tried freezing it or making it ahead of time, I think it’s going to get high marks in those areas, too.
Man, I love a delicious, easy weeknight dinner. This casserole makes me very, very happy (and the leftovers are SO yummy – even cold straight from the fridge; I hope we can still be friends).
What to Serve With This:
One Year Ago: Veggie Turkey Taco Lettuce Wraps
Two Years Ago: The Best Swig Sugar Cookies {Copycat Recipe}
Three Years Ago: Amazing Instant Pot Indian Butter Chicken and Potato Curry
Four Years Ago: One-Bowl Monster M&M Cookies {Gluten-Free}
Five Years Ago: Baked Garlic and Fontina Spaghetti
Six Years Ago: Curried Lentil and Sausage Soup with Toasted Almonds
Seven Years Ago: Classic Crème Brulee
Eight Years Ago: Classic Coleslaw
Nine Years Ago: Coconut Tres Leches Hot Chocolate
Ten Years Ago: Heath Bar Cookies
Easy Chicken Enchilada Casserole
Ingredients
- 20 ounces green enchilada sauce
- 12 ounces salsa verde
- 4 cups cooked shredded or chopped chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 14 white or yellow corn tortillas, cut in half
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Fresh chopped cilantro
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside.
- Whisk together the enchilada sauce and salsa verde.
- Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.
- Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce (see pictures in the post for a visual). Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken. Drizzle with 1/3 of the sauce.
- Layer another eight tortilla halves, 1/3 of the cheese, last 1/2 of the chicken, another 8-9 tortilla halves, remaining 1/3 cheese and remaining sauce.
- Cover with greased foil and bake for 35-40 minutes. Uncover and bake another 10-15 minutes until bubbly and cooked through. Sprinkle with chopped cilantro. Let rest for 10-15 minutes (it will set up and be less runny as it rests) before serving.
Notes
Recommended Products
Recipe Source: inspired by a recipe a reader, Kelsie A., sent me (thanks, Kelsie!)
129 Comments on “Easy Chicken Enchilada Casserole”
Made it exactly as written except used red enchilada sauce because I couldn’t find green. SO good! And best of all it’s one of few meals my entire family of 5 will eat. Thank you for another great dinner option!
Sorry my original comment didn’t include the stars! (rookie mistake)
Mel, I fixed these for my Mom’s 80th b-day dinner and they were a huge hit! My family all loved them and said to keep making them. I did add black beans like another reader suggested, just for more fiber and color. Thank you for pouring yourself into these recipes. I’m such a fan of your site.
Great flavors. I kept thinking it needed more cheese but I was wrong, it’s great as is. We don’t know how to make spanish rice but white rice and black beans were perfect. There’s enough sauce in the casserole to flavor the rice. I assembled it in the morning, refrigerated, then cooked it at 5 pm. It worked perfectly.
These enchiladas are the best and my husband and I’s favorite!! They are easy and delicious!!!
I adore the simplicity of this meal. Mel, I love you. You are my go to with EVERY recipe….
However, when I’ve made this one in the past, it has felt like we were all left “wanting more” ….. Yesterday, I made it for dinner — the chicken, I smothered in Paprika, salt, pepper, lemon — browned both sides, then baked with a red pepper and a whole onion in the oven at 400 for 20 minutes. I cut up chicken and peppers and added the combination to this casserole. IT WAS AMAZING.
Made this in two 9×9 pans and froze it and it tasted great! Pulled out and put in the fridge in the morning and then baked covered for an hour at 350 and then about another 1/2 hour uncovered.
Super easy, good, I made it with mild everything, plus pepper Jack cheese and butter beans, and one can of canned chicken. I think I would make it without pepper Jack next time cause my 10 yr old thought it was too spicy. I was able to use up corn tortillas that were cracked, so that was perfect.
Not sure if i put something in wrong, but man these were spicy!! Too spicy for my toddler, and on the verge of too spicy for my husband. I put sour cream on top and that seemed to help cool it down.
Did you use all mild ingredients? If any of the sauces or chiles were medium or hot, it will definitely make this dish on the spicy side of things.
My family and I agree that it was too spicy despite using mild everything. I have a recipe very similar to this where you mix in 1 C of cream or sour cream with the enchilada sauce. That helps a lot!
Excellent! We loved it! Followed recipe for the most part. I added a can of seasoned, drained black beans on top of first layer of chicken and omitted the cilantro. Will certainly add to our favorites! Very pleased! 5 star plus!
Thank you you have great reciped
Today is my honeys’ Birthday. We love casserole! I saw a couple of chicken enchilada casserole recipes and yours( By far) had the recipe! I can’t wait to make this for him..
Thank You..
Love this recipe! It’s easy to make and fun to try different add-ins depending on what you have on hand. Thank you for posting it!
I can confirm that this is still spectacular with all the substitutions. I made this with that i had on hand for dinner last night and it was flour tortillas, beef, whatever cheese was in the fridge, red enchilada sauce and salsa. Kids even ate it and they are sooo picky
These are SO good!!! Absolutely the best chicken enchiladas. I’ve been making your enchilada stack for years, and love them, but these are so good I’m only making these from now on. And they’re so easy, it’s incredible!
This is a easy meal to make and yes it’s a messy presentation on a plate but it makes up in flavor. My family & friends LOVE this dish. The only thing I changed was the garnishing on top. Instead of Jared salsa I combined diced avocado, red onion, green onion, tomato, cilantro & sliced black olives placed on top of each plate. I also make 2 pans one pan I add pinto beans to each layer after the shredded chicken the other pan is made exactly to the recipe. Great dish a family favorite!
Mel, thank you – this is a keeper! My family loves chicken enchiladas and this recipe is so delicious and easy to make. The combination of salsa verde and green enchilada sauce is delicious. The only change I made was to add some Pepperjack cheese. Brilliant.
Easy, tasty and satisfying (a cold late fall night meal that hit the spot)
Leftovers were delicious too. On the roster now.
Late to try this as I love the creamy green chile chicken enchiladas and didn’t think this could posssibly be as good. I was so wrong! My son ate double helpings and I was tempted to do that too. Thanks again for another great recipe.
Delicious recipe! Definitely a keeper! Tonight we’re trying it with added black beans, some fire roasted corn and pepper jack. Leftovers are great, too! Thanks for sharing!
Mel, this was so delicious! Hubby and all 5 kids gobbled it up (even though I accidentally bought a brand of green sauce that was hotter than we were expecting — oops! They just ate lots of chips, topped with more sour cream, and asked for more helpings.) Sadly, there was only a tiny amount of leftovers (which went into hubby’s lunchbox), so I will definitely be making this again and making extra! Thanks for always posting such wonderful recipes here, and even for opening up and sharing your heart with us perfect strangers. *Hugs* to you and your sweet family.
I love enchilada casseroles. So easy! The spices tossed with the chicken is definitely a level up from the plain chicken I’ve been using, so thanks for that!
Made this last week and it turned out so delicious. The seasoned chicken adds so much flavor. Halved the recipe with beautiful results – almost the same cooking time (checked the last five minutes). Will definitely make again!
I have made this recipe twice now and it was family favorite which is saying something with a picky 7 year old. The second time I added black beans and cream cheese—both delicious additions!
Love this recipe! I’ve made it twice now. First time as written with corn tortillas, and second time with 365 flour & corn blend tortillas plus some cannellini beans. Both were yummy. Corn tortillas added a bit more “tooth”. We topped them with a little plain Greek yogurt, some red salsa and avocados. Definitely a keeper! Can’t wait to make this for friends when life gets back to normal.
Thanks for sharing, Mel!
I made this a few weeks ago and it was delicious! Any idea if it could be made ahead, frozen, and cooked later?
I haven’t tried that, but I think it would make a great freezer meal.
I am just getting to your website after not wanting to make any recipes for a while. Yours are the ones I miss the most!
I’m so sorry to hear of your friend, Holli. Your writing about her and grief is truly beautiful and I am so happy that you can share with us. Life is so difficult sometimes and it proves that we need each other.
I have not made this particular recipe of yours but after I made the Creamy Green Chile Chicken Enchiladas once, I made it like a Mexican lasagna from then on. Much easier and no one even noticed! The dish is pretty much gone every time!
Miss you Mel! I hope you and your family can feel all the prayers and good thoughts being sent your way. I’m sad to hear of the passing of your sweet friend! I share my love for others through food and your recipes have helped so much. If I was closer I would bring you food. Probably a meal or treat from your recipes
Like so many others, I am thinking about you and saying my prayers for you. As you can see, you are very very much missed, BUT you deserve all the time you need for self-care and love. You have poured so much love into this online community for 10+ years now. Thank you for all you have done to help me feed my friends and family countless delicious meals/desserts and for being tastefully honest and transparent about your beliefs, short-comings and trials. Your authentic self has brought a lot of joy into my life and the lives of so many others. Sending you big virtual hugs.
Hi Mel,
Just want to echo what so many others have already said so well. Sorry for the lost of your dear friend Holli. You and your family are in my prayers along with others that are morning also. Just know you are deeply loved and cared about.
On that note, thanks for helping me be a Rockstar in the kitchen. Your recipes have never, ever failed me. Never! My kids know Mel. If something tastes wonderful they ask, “Let me guess, MelsKitchenCafe?” 😉
As for this recipe, it’s SO good. Made it with red enchilada sauce (because its what I had) and added some leftover black beans and corn with the chicken. Otherwise, followed recipe and it was delish. The next time I made it I wanted to try a vegetarian option. So made your IP refried beans with black beans (because once again it’s just what I had on hand). Used those refried black beans in place of the chicken. It was SO GOOD also!! I believe you just can’t go wrong with any adaptation.
This is the first thing I’ve made (maybe ever??) that my whole entire family, from grown men down to young kids, loved and came back for seconds of. We polished the whole thing off and it’s for sure on the menu for next week. Easy and delicious! There were about 2 servings saved for someone that was gone when we ate and those set up much nicer than what we ate right out of the oven. I bet it would be fantastic leftover.
Hi Mel,
My daughter is allergic to dairy. We tried a variation of this recipe replacing the cheese with a homemade cream of chicken recipe. Turned out great and was even better with a side of Spanish rice, black beans and lettuce.
Hi Mel,
I am so sorry for your loss. I had a feeling that you were mourning the loss of your dear friend Holli. Sometimes there are no words of comfort with such a devastating loss. Despite our beliefs, the sorrow is real and present, and the sadness can be overwhelming.
There is no time line for grief, but I hope you know you have many fans. on your blog site that are thinking and praying for you and your family. I hope this knowledge gives you some comfort and consolation.
Miss you, Mel. Been thinking about you a lot. I know we have never met, but I have been following your blog for years and you feel like a close friend. I hope all is well and that you are finding peace in your absence from this space. Just wanted to let you know I care.
Hi Mel, I made this tonight and it was so delicious and easy! Two huge thumbs up from my twin teenage boys. I miss you and I pray everything is okay. ❤️
I have been missing you, too, Mel. You are beautiful inside and out and your blog has blessed me and my family for years. I hope this finds you well and that you know how much you are loved. Praying for you and your family.
I love your recipes, you’re a household name around here! My mom has also started to turn to you. She said to me how cute and funny you are! We’re pretty sure we’d all be friends if we ever crossed your path in real life. I’m sorry to hear about the loss of your friend and also the hurtful comments people have said to you. Thank you for sharing your talent with us!
Hi Mel just dropping in to let you know you and yours have been on my heart. It’s been rough I know. Looking forward to your blog return. Loyal follower here! Wishing you nothing but blessings and peace.
Hey Mel,
I too have been worried about you. Reading through the comments I learned of your dear friends passing. I am so grateful her suffering has ended but so saddened for her family and those who loved her. Life is too dang hard sometimes. It really is. I am sorry for your grief and pray you and all who are grieving can find peace.
Hi Mel, I hope that you and your family are well. Your blog is my absolute favorite recipe blog. I always appreciate your thoughts on other, non-recipe topics too. Thank you.
Dear Mel,
Just a note to offer you my belated but sincere condolences on the loss of your dear friend Holli.
Grief can be exhausting. Take your time. Take care of yourself. There is no rush to post recipes again or engage with social media. Don’t put yourself under unnecessary pressure.
Thinking of you and keeping you, Holli and Holli’s dear family in my prayers.
My husband said he wants this for his birthday dinner. Such a hit! I grabbed a costco rotisserie chicken and so it was even easier. Definitely will be in the rotation for years to come!
Hi Mel, I just said to my daughter I’m worried about Mel she hasn’t posted anything new in awhile, and looking at the comments I’m not alone. I hope things are well for you and your family and you had a blessed Easter. Take care and God bless.
Just letting you know that we are missing you over here in Phoenix, AZ, as well! We hope you are enjoying a bit of a break. ❤️
Know that you are missed, Mel. Most important is that you and your family are well. Praying for you and your loved ones.
Sending my gratitude for all you share and the goodness you’ve brought into my life and so many others. Prayers for your well being.
Hi , Everbody! Even though I check for a new post on the site everyday, I have been enjoying finding Mel on FB now & getting recipe & meal inspiration there. Praying for you & your loved ones, Mel, in case extra prayers are needed these days. ❤️❤️❤️
Thank you! This was a great week night meal, especially if you have cooked chicken on hand. I, too, want to say that I ha e noticed your absence and hope all is well with you and your family. You are a light on the internet.
I also wanted to add that I used flour tortillas because that is what I had on hand and it was perfect.
Hi Mel, hoping and praying that you and your family are OK. I am missing my weekly Mel communication. You are so appreciated and missed. Thinking of you. (Also , I made this recipe and the family went crazy for it!) Thank you!
Hey Mel; where are you? It’s been 3 weeks since you’ve been in my inbox and I sincerely miss you! Maybe it’s silly to feel happy to hear from someone you’ve never met but…well, I do. I hope that you are well and things are fine with your family. Until whenever; please know that for me you are a ray of sunshine and inspiration. The excellent recipes are a bonus; it’s your spin that makes it special.
Same here Mel . Our thoughts are with you.
Same! Miss you Mel. 🙁 Prayers for you.
Yes, same here, Mel. Missing you and hoping all is well for you & your family. xoxo
Mel, Hope you and your loved ones are well. Thanks for all of the goodness you have brought to many readers and families over lots of years. We miss you and hope you feel loved and appreciated!
Same thoughts here. Have been missing you Mel and hope all is well with you and your family. ❤️
Echoing Eileen, just wanted to say your absence has been felt Mel. Hoping everything is well with you and yours and letting you know we’re thinking of you.
I’ve missed Mel and her recipes too! Hope to see you back soon. Take care!
Made this last night and it was a huge hit with almost all of my kiddos! (there always seems to be one, right? ) Thanks for a great easy recipe!!
Mel, sure miss you. Sure miss your amazing food, too. I hope all is well. Thinking of you and your family and hoping all is well ❤
My kids love this. I add a can of black beans to it just because I like black beans.
I would love to hear if it froze well!
And I love your recipes and thoughts. This is always the first place I go for recipes!
Praying you and your family are healthy and safe! We sure miss you here!
Hi Mel, I noticed you haven’t posted in a while and that is not like you. I hope all is well! After more than 10 years of checking your blog several times a week I feel like we are friends and I just wanted you to know I’m thinking of you and praying for you.
Same! Sending you good wishes, Mel
We love you, Mel. Thinking about you and hoping all is well.
Same! ❤️❤️
Mel did it again! I made this and my 5 star taste bud husband LOVED it! I’m not surprised. This is my #1 food bog ever! I’m never disappointed. I found this site through a coworker who knew I wanted to overcome my fear of yeast. I have yet to make a recipe off this site that wasn’t just scrumptious.! THANK YOU MEL!
I made this last night, with just a few modifications I thought made it even better. To make it vegetarian, I left out the chicken and spices. I made homemade crepes to use instead of the tortillas. Instead of cheese, I decided to use whipped cream and swapped out the enchilada sauce and salsa verde for strawberries and chocolate sauce. I think we’ll make it again! April Fools! It always cracks me up when people give reviews, but they change the recipe so much. Especially when they change it significantly and then complain. Hopefully this brought a smile to your face today. 🙂
Also, I did actually make the actual recipe as actually written and it was delicious!
Best food review yet! Thank you for making me laugh today!
Candace, You’re hilarious! 🙂
Hahaha, somehow I missed this when you originally left the comment, but yes, it definitely did bring a smile to my face!
My, my my this was good!! Another winner. Thank you for the great recipes! By the way, so glad to have you back posting. You are a friend I’ve never met!!
Oh my gosh! This was SO good! The whole family loved it. Even my super picky mother in law and and 17 month old. Thank you for this delicious recipe
I have a small family so I cut this in half and prepared it in a 9×9 pan. It turned out perfectly! So yummy served with avocado, salsa, and sour cream. My family loved it. Thank you!
Hi Mel,
I hope things are going better for you and that you have a wonderful Easter. I will be using your recipes this week and weekend!
This is a deceptively delicious recipe, Mel! I did not expect to love it so much!! All my family members loved it, too. Super good!!
I’ll 2nd that, Megan! Deceptively delicious
We made this for dinner tonight. It was really good! We want to try making it with red enchilada sauce and salsa next time, just to see which version we like better.
My kids loved this! I used a 28 oz can of enchilada sauce so I adjusted the green salsa accordingly (4 oz.) to end up with the desired amount of sauce (32 oz. altogether), but other than that followed precisely with wonderful results. I’m already looking forward to the leftovers. Thanks Mel!
You’re right, it won’t win any beauty contests but for a simple casserole it hit all the points for me.
Did you know that Jennifer Garner made your bagel bread?
We really loved this! It’s a great way to use leftover grilled chicken breast. I made half the recipe (for the two of us), and it fit perfectly in a 7 X 11 inch Pyrex dish.
Thanks, Mel!
So good! Easy to assemble and versatile – I used smoked pulled pork and added black beans to the meat layer. It’s been awesome for leftovers. Definitely adding to my rotation!
This was good but several family members felt it was too spicy. What would you suggest to use to calm the spicy down for my non heat tolerating family?
Hi Stacy – did you use mild sauce? That is most likely the culprit of the spiciness.
Delish….I didn’t have quite enough green sauce on hand and didn’t want to make it, so added a jar of green chilies. A new fav in our house.
So easy and delicious. It reminds me of green tamales I find at Trader Joe’s, usually around Christmas. I had extra amounts of salsa and sauce, so I used it, and it turned out great. Thank you, Mel!
I am going to try this tonight! But I need to know if the sauces are very spicy as my husband’s stomach can’t handle much spicey foods. I bought mind, but I never know. This is my first recipe of yours I tried. Sounds excellent to me!!
Hi Carmen, so much depends on the brand of sauce – if you use “mild” sauces, it shouldn’t be too spicy, but the variable is that each brand can vary in spiciness (even if labeled mild)
I’ve made this for years in my crockpot. It’s potluck favorite at work.
I’ve done this casserole in my crockpot for years. It’s a potluck favorite at work.
This was AMAZING! I didn’t have green enchilada sauce on hand (poor planning on my part!), but was delighted to find a recipe to make it surprisingly quickly and the recipe really did come together so FAST. A great weeknight meal we will definitely have again!
Everyone in our family of six loved this except one kid. That’s a win in my book. Super easy and versatile. Thanks!
What a great meal Chix Enchilada Cass is!! Thx , Mel~ I served it up w corn bread muffs & skillet broc that was suggested for a no-fail meal. I was out of verde enchilada sauce, but the red enchilada sauce definitely did the trick at our house. I must stock up on the verde for the next time. Thx again, Mel, for another yummy & hearty meal~
To get a tortilla texture closer to the original dish without all the work. Brush the tortillas with a little oil and lightly salt them bake them in the oven llama on a cookie sheet with a rat at 3:50 for a few minutes.
This is a dumb down version of The Original Mexican dish called Azteca Budin. In the original desk you fried the tortillas which makes a better texture and a better dish. I think this is a good version for someone who is in a hurry.
Why not say, “This is similar to an original Mexican recipe called ‘Aztec Budin’? To say it’s a “dumb down version” is a poor choice of words. Sounds insulting to Mel and her followers.
Made this and my family LOVED IT! I had slightly larger amounts of the green salsa and enchilada sauce so I just upped the spices a little bit and used a larger Pyrex dish. Came together fast and was so delicious. The family requested a regular rotation. My husband crushed some tortilla chips on top for a little crunch, one person added sour cream – it was all super yummy. Another great reason to buy a rotisserie chicken. Thank you, Mel!
I’ve made something similar for years. I add sour cream, thinly spread on the layers of tortillas. If I want to freeze, i par bake for 30 minutes, cover tightly with foil and then freeze. Defrost then bake until bubbly at 325. Leftovers get cut into portions, wrapped tightly and frozen. Hubs can grab one and microwave. My toddler grands absolutely love it, even though it’s a messy meal for them.
Delicious! Everyone in my family liked this! I thought it was perfect exactly as written. Thank you!
This was really good! The kids asked for thirds!! I loved it. Added a little plain greek yogurt & avocado & Tajin for our toppings! ❤️
Thanks for letting me know, Carolyn – super happy you guys enjoyed this one!
We had this for dinner last night with zero leftovers! I added black beans in with the chicken layer and turned it into a real pantry meal by using canned chicken, since I decided very last minute this is what we were going to have. I was able to prep all the layers and put it together while the oven preheated, and it baked up nicely. Truly a great weeknight dinner, especially for those who like enchiladas!
I love this, Nicole! Thanks for taking the time to let me know!
Mel, this was delicious! I made it tonight for dinner and my husband, son, and I enjoyed it! I served it with rice and beans and we all walked away happy and full!
Do you happen to have a green enchilada sauce you love? One that has good flavor but not too much heat? I feel I’m still on the hunt for a green enchilada sauce that I love.
Thanks again!
Hi Denise! Thanks for the review! I usually buy the Las Palmas brand of enchilada sauce. Have you tried that one?
Mel,
Thanks so much for your reply. I have tried that brand, but it has been awhile. Thanks for the recommendation! What heat level do you buy it in (medium, mild, etc?).
Thanks so much!
Denise
I usually use mild for my kids sakes 🙂
Woah!! If you could have been a fly on my wall seeing the look of pure bliss on my hubby’s face with every bite, your heart would’ve leapt for joy because mine sure did!! You’re amazing lady!! Thanks for sharing your sweet, fun, and loving self!! The world needs more Mels!!
You are the cutest/sweetest/bestest! Thanks for the comment…and so glad your husband enjoyed this!
This is like something my mom made, and now I’m making. But we lightly fry the tortillas and also add in diced onion sauteed with the chicken and corn. Now I want to make it tonight. Must buy chicken.
That sounds fantastic, Tyler!
Your recipes always sound, and then taste fantastic. ; )
This is prepped and in the fridge for tonight’s supper! Can’t wait to try it!
I hope you loved it, Laura!
This looks delicious! Can this be made into a freezer meal?
I haven’t tried that, Holly…but I think it could make a great freezer meal! The tortillas may get a bit softer after thawing and baking, but it’s definitely worth a try!
Morning Mel! I’ve been making a variation on this for years and it’s one of my son’s favorite meals. I add refried beans (I use Rosarita and normally it’s a can per layer) and an entire bag or more of baby spinach (chopped up). The spinach shrinks down but still makes me feel like I’m sneaking some extra veggies into our day. You’re soooo right — it won’t win any awards for being pretty, but it’s absolutely delicious and, in our family at least, normally finished that night! So in my opinion, the only downside to this meal is the lack of leftovers! Thanks for all the wonderful recipes you share, my family seems to adore each and every one!
Thanks for adding your variation, Karen! Love the idea of pumping it full of spinach!
I just sat down to do my menu planning. This is going on the calendar!
Oh my I’m going to make this tonight! I wanted to make something “green” for St. Patrick’s Day but didn’t want to do my normal green eggs and pancakes, and all the other green food I’ve tried (Alfredo, white chili colored green, green rice, bacon glazed with green maple syrup) were never received well haha! But this looks delicious, can have lots of green (cilantro, avocado, lettuce, limes!), and looks healthy and easy! I also have two giant bags of chicken that I need to use up, so yay! Thanks again Mel for saving the day!!! ❤️❤️
Hope it was the perfect St. Patrick’s Day meal, Brittney!
I’m sure your version is excellent. I’ve been making this same idea as a huevos….refried beans as the “meat” with scrambled eggs dished up on top after the casserole is baked. My family loves it and I was just telling kids to learn it as it would be a great college recipe, easy, decently healthy and cheap!
Thanks for continuing to share excellent recipes Mel!!
Such a great concept, Nicole – I think you’re right…that would be a fantastic college meal (but I’m def going to try it for my family, too!)
Hi Mel! Oh, this definitely looks like another keeper recipe! My immediate thoughts for possible variations are black beans, corn, black olives, maybe even some rice? Mmm, can’t wait to give this a try or three! 🙂
Love those ideas, Linda!!