Chicken Enchilada Casserole

Yield: 6-8 servings

Prep Time: 15 minutes

Cook: 1 hour

Tessa Arias Chicken Enchilada Casserole is ultra simple and satisfying, perfect for either a weeknight meal or to bring to a party! Casseroles aren't all that glamorous or innovative. You won't find...

9 Responses to “Chicken Enchilada Casserole”

  1. #
    Taylor @ Food Faith Fitness — February 19, 2014 at 4:29 am

    I am always looking for recipes that are delicious at the time of eat-age and make great leftovers to send to work with my hubby. Love this casserole, it looks deeeelish!

  2. #
    Erin | The Law Student's Wife — February 19, 2014 at 7:51 am

    Casseroles just do not get enough love. This looks like one tasty fiesta, and I”m all over the leftovers too!

  3. #
    Gaby — February 19, 2014 at 11:26 am

    My kind of comfort food!!

  4. #
    Pixie — February 24, 2014 at 9:02 am

    This calls for a heartburn but was super delish!

  5. #
    Donna — March 3, 2014 at 10:23 am

    Making this today – good to have on a snowy Monday. I made something like this years and years ago but called it Enchilada Stake and made it in a round casserole dish and put one tortilla, then the rest of the stuff and then kept stacking it in layers. This is nicer because it makes more!!!

    • #
      Tessa — March 5, 2014 at 8:52 am

      Hope you enjoyed!

  6. #
    Leah — March 18, 2014 at 4:20 pm

    Yum… just made this. Love that the chicken is cooked in chicken stock instead of oil! I’ve never thought to do that, but will be doing it that way from now on. I think next time I’ll add black beans to the chicken mixture, it could use maybe that one other ingredient. This is a great and easy recipe!

  7. #
    Irving — June 9, 2015 at 9:03 pm

    I’m asking my dad to make it for the last day of school. It’s in Homer of a kid the moved away. She brought this dish once.

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