Enchilada Casserole

Enchilada Casserole is a delicious easy to make dinner that can be prepared ahead and frozen for convenience!

This is a huge crowd pleaser. Skill-wise it's super easy to make, but it's a little on the time consuming side, so I always make extra for the freezer. Also, it can be completed over the course of a few nights. It freezes beautifully.

(We were so hungry, I forgot to take a picture out of the oven!)

- 15-20 large flour tortillas
- 3 cans diced tomato, drained (30 oz)
[you can use fresh if you have the time and patience]
- 8-10 chicken breasts*
- 8 small yellow onions, diced
- 2 heaping TBS minced garlic
- 10 green peppers, cut in strips
- 2 cans enchilada sauce (15 oz)
- 1lb Mexican shredded cheese mix
- olive oil
- salt & pepper
- one large roasting pan (preferably the kind with handles, this is a very heavy dish when finished)

- Boil chicken breasts until cooked through and easily hand-shredded, set aside to cool. When chicken is sufficiently cool, shred then set aside.
- Saute green peppers on stove-top (with a small amount of olive oil, salt and pepper) until limp (I cook on medium heat, covered, stirring occasionally). Drain, then set aside in a large mixing bowl.
- Saute onions (in same manner as above) until translucent. Add garlic and continue to saute until onions are limp and starting to brown.
- Add onion & garlic to green peppers and mix thoroughly.

- Lightly grease roasting pan with olive oil.
- Reserve 1/3rd of the shredded cheese.
- Stuff tortillas with the shredded chicken, cheese, onion/green pepper and tomatoes. Roll like a burrito and add to roasting pan. Repeat until pan is full (pan will fit between 15-20 enchiladas depending on how full they are stuffed and how well you jam them in - and DO jam them in!)
- Once pan is full of the enchiladas, pour enchilada sauce over the entirety, make sure it gets everything wet.
- Sprinkle reserved cheese over top.
- If your roasting pan is flimsy and/or does not have handles, please use a baking sheet underneath for support.

- If you're not freezing, put the casserole in the oven at 350 degrees for about one hour (uncovered) . Serve with sour cream and salsa.
- If you are freezing, cover with foil and stash in the icebox. To reheat, take it out the morning you want to eat it and place on the counter to thaw (about 6-8 hours). Bake on 450 (covered) for about 90 minutes, then lower heat to 350 for another 90 minutes. Bake uncovered for the last 30 minutes. Serve with sour cream & salsa. (p.s. there are probably better reheating methods, but this is what I did)

Serves 10-15 depending on whether you're serving with or without side dishes.
The spice factor on this is about as close to zero as you can get, so if you like it spicy, it will need some modification.

* These are also really awesome made with pork!


  1. Looks and sounds delish!!! I love mexican food. Great recipe!!



  2. I make a similar dish except that instead of rolling the tortillas, I just layer the tortillas and filling like a lasagna. It's a hit at my house.

  3. I love one dish meals that are big enough for a crowd--this looks great! I'm boiling some chicken in some broth, cumin, and chili powder and shredding it for tacos tonight--hubby loves mexican food!

  4. Good job! Perfect for any dinner party.

    Thanks for adding us as a friend on Foodbuzz. We welcome you to come visit our site!

  5. If I were to make this for 5 do I cut it all on half? My hubby is the cook in my family and would love to surprise him with this recipe. It's looks so yummy!!!

  6. This serves 15, so I would cut it to 1/3... Unless you want leftovers. Which, trust me, you DO! :-)

  7. This recipe is awesome! I have made it twice and the second time I baked it for 20 mins or so and the cheese was nice and gooey! Thanx so much for this. It's a huge hit!
    Mari Rivera


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