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Enchilada Casserole

  • 2 Lg. Cans Enchilada Sauce (spice to discretion)
  • 1 7oz. Cans of whole Olives (usually cheaper than sliced)
  • 1 lg. Onion (Diced)
  • 1 pkg. approx 2lbs. Chicken breasts (Shredded)
  • 1 pkg. Frozen Corn
  • 1 Bag Grated Cheese (Fat free if preferred)
  • 1 pkg. Yellow Corn Tortillas (ones used for tacos)
  • 9x13 baking dish


    1) Pre-heat oven to 400
    2) Boil chicken breasts until no longer pink in middle.
    3) Spray baking dish with Pam or alternative grease
    4) Pour Enchilada sauce to cover the bottom of the baking dish
    5) Layer the bottom of the dish with corn tortillas in an overlapping manner (Two rows of 4-5). Next, heavily sprinkle frozen corn, diced onions, sliced olives, cheese and chicken (Not necessarily in that order) and soak with the enchilada sauce. Cover with another layer of corn tortillas and continue these steps until you reach the top of the dish (Usually 2-3 layers). The top layer should be the corn tortillas. Cover the final layer of tortillas with olives, cheese, a soaking of enchilada sauce and put in the oven. Let cook for 35-40 minutes or until you see bubbling. Let stand about 10 minutes to cool off (It can sear a tongue if eaten right away).

    Note: You can substitute or even add vegetables to your liking to this dish. Fresh cut up spinach work very well also!