Chicken Enchilada Casserole

Our family enjoys this casserole – it’s easy and we like the flavor. It’s also a handy potluck dish. It doesn’t have a typical enchilada flavor, but more of a fresh tomato flavor. Give it a try and see what you think!

Chicken Enchilada Casserole

9 (7 or 8 in.) corn tortillas
1 28 oz. can crushed tomatoes with added puree
2 cups shredded cooked chicken
4 scallions, chopped
1 7 oz. can diced green chiles
1 2.2 oz. can sliced ripe olives, drained
1 1/2 cups sour cream
2 cups shredded cheddar cheese

1.  Preheat oven to 350. In a 12×8 baking dish, place 3 tortillas, overlapping slightly as necessary. Layer one third of tomatoes, chicken, scallions, chiles, olives, sour cream, and cheese over tortillas.

2.  Cover with another 3 tortillas and layer half of remaining tomatoes, chicken, scallions, chiles, olives, sour cream, and cheese. Then repeat layers again, but end with tomatoes and then cheese on top.

3.  Bake uncovered about 35 minutes or until bubbly and heated through.

I like to serve this with some Mexican rice and salad. Do you have a favorite casserole?

This post linked to:

~ Tasty Tuesday at Balancing Beauty and Bedlam

Have a blessed day friends!

Lisa  :)

Image source: Lisa @ Stop and Smell the Chocolates


    • says

      I don’t think I have, but I think it would work. I’ve heard some concerns about texture of sour cream when frozen, but since it’s cooked in I don’t think it matters. You could freeze it uncooked or just cook it halfway and freeze, cooking it the rest of the way after thawing.

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