I love it when a meal comes together so perfectly. And is eaten by everyone in the family. When you’ve got picky eaters in the family, that’s a big thing.
My kids are not big chicken eaters. I really don’t know why, but they will not eat baked chicken. It’s got to be in something, or every once in a while we’ll go for fried chicken.
So, I tend to make casseroles and enchiladas, tacos and burritos, chicken salad and chicken kabobs. Because if it has a spear through it, at least it’s interesting. Even at 10 and almost 13. Yeah, I know.
No baked chicken for my kiddos. Chicken Enchilada Casserole on the other hand: bring it on.
I baked this yummy dinner and it was gone in 2 seconds flat. Okay, I exaggerate. It was more like five minutes. What’s more… everyone wanted seconds. Sometimes, I’ll divide the recipe into two 8-inch pie plates instead of a 9X13 baking dish and put one in the refrigerator for the next day. Lunch. Spring break. Had to feed kids.
And take pictures. Because lets face it. The reality is, taking pictures at dinner time is not good. Unless you’re somewhere that its daylight 24 hours a day. Then maybe.
So, I baked the second enchilada casserole the next morning. And it was delicious. And photogenic. Because we all know that good-looking food tastes good, right?
Two 8-inch pie plates or a 9×13 baking pan… you choose. If you like portion control, the pie plate is the way to go. Put the second in the refrigerator for the next day, or the freezer for a nice freezer meal. Beats take out any day of the week.
This would also be the perfect dish to bring to a neighbor who is sick, just had a baby, or someone who’s day you want to brighten.
Enjoy!
PrintChicken Enchilada Casserole
Instructions
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Karen
sounds good. It might be the kids don’t like baked chicken because it is usually a bit dryer then when used in a casserole or salad
Andi (The Weary Chef)
This looks so delicious! I appreciate you letting us in your photography secrets of heating it and taking photos the next day. I blog about easy dinners, and I’m always snapping quick pictures before I put food on the table at 8:30 at night. Natural light is not something I’m familiar with 😉 I do want to get better at food photography, but I think I will probably end up getting some special lights for night photos. All that will come after I figure out how to use a better camera than my iPhone. Until then, I’ll just come ooh and ah over your beautiful pictures!
Jessica
Your welcome Andi. I am still learning as I go, so I’m sure I will have more tips to offer as I hone my food photography skills.
Lisa LaRocco
This looks so delicious! I like how everything is layered–so much easier than rolling.
The pictures make it look like you can almost smell it–thanks for sharing this method.
Jessica
Thanks Lisa! I have to say, food looks so much better vertical. I’m fond of the stacking food craze for photos. So… while the casserole isn’t quite as many layers as the photo makes it look (I stacked 2 pieces… so twice as many layers as my casserole). I’m glad you could almost smell the casserole. 😉
Cindy {crazylou}
Looks amazing! I’d have to keep the beans out, but may just be adding this to my menu next week! Did I miss how long it needs to cook for? YUM! Thanks for sharing. And yes, drooling over your photography…something I need to work on!
Cindy @crazylou
Jessica
Ha! You didn’t miss it. I neglected to include that little tidbit. 😉 I’ll fix it now. 25-30 minutes on 375 should do it. Maybe 35 if you’re loading it up high in a 9X13.
Diane
Yum, it really looks good. I am going to get the stuff together to make it. Love fast and easy meals. 🙂
Jessica
You can’t go wrong with a fast meal on a busy night. I hope you enjoy it.
Jaime
This sounds so good Jessica! I am definitely adding it to our menu soon!! Pinned 🙂
Jessica
Thanks Jaime! 😉
Sarah
I find it really hard to imagine someone not liking roast/baked chicken. I practically live on it! 😛 This casserole looks delicious though.
Robyn
I just started your 52 weeks recipes and this one is delicious! We’ve been trying to add more veggies in our diet so I added a can of corn to the layers. It worker our really well.
Jessica
So glad you’re enjoying 52 Weeks! I like to think there is something everyone will enjoy with all the selections. Thanks for the feedback, it is always appreciated. 🙂
Jennifer
Is it possible to make and freeze ?
Jessica
Totally! I’d just prepare it in a freezer-safe dish and then freeze before baking. Thaw and then bake according to instructions. Normally I’ll take meals out of the freezer the night before to thaw in the refrigerator.