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Chicken Enchilada Casserole (recipe included)

In my opinion, one of the drawbacks to making enchiladas from scratch would most definitely be burning my fingers. I usually dip a corn tortilla into a pan of hot oil for a couple seconds each side before rolling it up with filling. That does tend to hurt the fingertips. But, they’re so darn good and I get requests for them so often I endure the pain. Like a warrior, right? πŸ˜‰ Sure, I could not dip them into the oil, but where’s the fun in that?

Last night I came up with my own version of chicken enchilada casserole just to mix things up a bit. My husband and I both enjoyed it. That equals success in my book πŸ™‚ So, I decided to post it up. Enjoy!

With regards to the enchilada sauce, you can use whichever brand you like or can be found in your local grocery store. My personal favorite is Bolner’s Fiesta Brand Enchilada seasoning:

Bolner’s Fiesta Brand Enchilada Seasoning

I used the recipe located on the label of the bottle to make the sauce:

Recipe on bottle

Ingredients for sauce:

  • 1/2 cup Bolner’s Fiesta Brand Enchilada Seasoning
  • 1/4 cup cooking oil
  • 2 1/2 cups water

Directions for sauce:

  1. Heat up oil in a saucepan (medium heat)
  2. Add enchilada seasoning, stir, and then let cook for a minute or so until the mix starts to turn a darker brown
  3. Add in water, stir again, and heat up to boil. Lower heat and let simmer for about 5 minutes.

Now that the sauce has been prepared, let’s get going on the casserole πŸ™‚


  • 1 lb raw chicken breast, cut up into small pieces (can also use ground beef if you prefer)
  • 8 corn tortillas (cut up into small squares and divided in half
  • 1 cup of your favorite cheese, shredded (I like colby jack or cheddar)
  • prepared enchilada sauce
  • 1 TB cooking oil
  • Salt and pepper


  1. Preheat oven to 350 degrees.
  2. Heat up oil in a pan. Add chicken pieces and let cook until juices run clear. Add salt and pepper to taste. Add 1/4 cup of the prepared sauce.
  3. In a 9 x 11 inch baking pan, ladle out about 1/4 cup of the prepared sauce into the bottom of the pan and spread it around.
  4. Add one layer of tortilla pieces, then a layer of sauce (about 1/2 cup), then chicken, then cheese.Β  Add the last layer of tortillas, the rest of the sauce, and the remaining cheese.
  5. Cover pan with aluminum foil and bake for 30 minutes.

Here is the result:

Chicken Enchilada Casserole

If you want to use the brand I posted here and live in Texas, you’re in luck. Go down to HEB and you’ll find it in the cake and spice aisle. If you’re outside of Texas, Bolner’s has an online store where you can purchase a bottle (or two or three :)):

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