Easy Chicken Enchilada Casserole
This delicious chicken enchilada casserole is super easy to make and tastes great. Loaded with cheese and deliciously seasoned chicken, this hearty enchilada casserole is perfect for a delicious weeknight dinner.
Servings: 8 Servings
Ingredients
- 4 chicken breasts, boneless, skinless, cut into bite-size pieces
- 1 cup onions, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon Cajun seasoning, I use Slap Ya Mama
- ½ teaspoon red pepper flakes
- 28 oz can green enchilada sauce
- 3.8 ounce can sliced black olives
- 16 oz block Colby Jack cheese, shredded
- 24 corn tortillas
Instructions
- Preheat oven to 350° and spray a 9 x 13 baking dish with a non-stick cooking spray. Set aside.
- In a large frying pan or skillet, heat oil over medium high heat.
- Add chicken and onions to pan, sprinkle with seasonings and pepper. Stir.
- Cook chicken until it is no longer pink and onions are tender. Drain any excess grease, if needed, and return to pan.
- Add ⅔ can of the olives into the chicken mixture saving the remaining olives for the top.
- Add ½ cup of green enchilada sauce to bottom of prepared baking dish and add just enough sauce to cover the chicken mixture in the pan (saving the remaining sauce to pour over the top). Stir to combine and heat over medium heat until hot.
- Place 8 corn tortillas covering the bottom, overlapping each other.
- Next, spoon ½ of the chicken mixture on top of tortillas followed by ⅓ of the shredded cheese. Repeat with 8 tortillas, the remaining chicken mixture and ⅓ of the cheese. Last layer will be 8 tortillas, the remaining sauce, as needed, and the remaining cheese, followed by the remaining olives.
- Cover with aluminum foil and bake in preheated oven for 40-50 minutes, removing the foil during the last 10 minutes of baking.
- Carefully remove from oven and serve hot. Garnish with sour cream, sliced avocado, cilantro, green onions and/or salsa.