Healthy Chicken Recipes
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.
Baked Enchiladas
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.
Best Enchilada Recipe
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. Because this is the BEST enchilada recipe for a casserole. Hands down.
And it was delicious. Because we all know that good-looking food tastes good, right?
Best Chicken Enchilada Recipe – In a Casserole
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.
Easy Shredded Chicken Recipes
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.
The chicken is SO easy to shred too. You can use the two fork method and shred the chicken by hand, or you can toss all the chicken meat into a mixer and let the mixer shred it up. Seriously, you will be so surprised how fast chicken can be shredded using this method. I love it!
Chicken Enchilada Casserole
Ingredients
- 1 to 1 1/2 Pounds shredded boneless chicken breast
- Flour tortillas (I used 7 (10-inch) tortillas)
- 1 (15 ounce can) enchilada sauce
- 1 (16 ounce can) Refried beans
- 2 Cups shredded cheese
Instructions
- Use either a 9x13 baking pan or 2 (8-inch) pie plates.
- Spoon a small amount of enchilada sauce in the bottom of the pan.
- Then, you can either fill the tortillas with the beans, shredded chicken, cheese and enchilada sauce--or you can layer ingredients in this order: tortillas (tear to fit the pan), refried beans (spread over tortilla), shredded chicken, enchilada sauce, cheese.
- Repeat layers until pan is full.
- Add a final layer of tortillas, enchilada sauce, and cheese.
- Bake on 375 for 25-30 minutes
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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
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
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.
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.
gail smith
I do not See the recipe on the blog post or on Facebook. I “saved” the FB post a while back , and now waant to cook this.
Jessica McCoy
Hi Gail! We upgraded our recipe plugin a few months ago and some of our recipes got messed up. Thanks for the heads up that you weren’t seeing this recipe! It has been fixed, and the recipe is back. Enjoy!