Monday, June 27, 2011

Recipe of the week: Chicken Enchilada Casserole

The second week in June at our house has been dubbed "birthday week."  In one week we have 3 birthdays within our household and 2 more outside the immediate family.

On our birthdays, we get to choose anything we want for our birthday dinners (or any restaraunt when we can afford it, which doesn't happen very often).  Eli wanted crab legs, asparagus, cheetohs, pigs in a blanket, and mashed potatoes.  (We split it up into lunch and dinner.)  I had steak, grilled stuffed mushrooms, green peas, and french fries.  Emmy chose chicken enchilada casserole and corn. 

This recipe is one of my family's favorites.  Although, my oldest daughter complains that she doesn't like it and then proceeds to eat seconds.  I call it a casserole instead of just "enchiladas" because everything is just layered in there like a lasagne-  I don't have time to fill and roll individual enchiladas for eight people.  If you want to put it together in individual enchiladas, go for it.  You'd just roll the beans, chicken, and olives up inside the tortillas and add the sauce and cheese over the top.

Chicken Enchilada Casserole

2 lbs chicken breasts
12 corn tortillas
2 10oz cans red enchilada sauce 
2 cans black beans, drained
1 can black olives, sliced
3 cups shredded cheddar cheese
sour cream

Cube chicken and cook in a little oil over medium heat.  Spread 1/2 can sauce in bottom of 9x13 pan.  Arrange 4 tortillas over sauce.  Top with half of the chicken, half of the olives, 1 can of the beans, 1 cup cheese, and a half can of the sauce.  Add 4 more tortillas, remaining chicken and olives, another can of beans, 1 cup cheese and a half can of sauce.  Top with remaining tortillas, sauce and cheese.  Bake at 350 degrees for 30 minutes or until heated through.  Serve with sour cream.



  1. Wow, my kinda food. I could eat all of that right now - having a low day - always turn to food :-)

  2. Looks so yummy! Thanks for the recipe.