Recipe: Tasty Quick Layered Chicken Enchiladas

Quick Layered Chicken Enchiladas. This cheesy layered chicken enchilada casserole is a real-life dinnertime wonder: just chicken, beans, sauce, cheese, and tortillas. This is a Chicken Enchilada Casserole, and it's sososososo delicious. It's like taking all the goodness of an enchilada, but making it easier by stacking it up, and.

Here is a simple and quick way to make chicken enchiladas. These have been one of my most popular recipes since I first posted, which I am not I have just poached and shredded the chicken breasts….its delicious and quick and easy! I just layed out corn tortillas in two layers, only. You can cook Quick Layered Chicken Enchiladas using 6 ingredients and 10 steps. Here is how you cook it.

Ingredients of Quick Layered Chicken Enchiladas

1. You need 2 lbs of boneless skinless chicken breast.
2. You need 1-2 Packets of Lawry's Chicken Taco Seasoning.
3. It's 1 lbs of Bag Shredded Cheese (I use sharp cheddar or Mexican mix) (Brand of your choice).
4. It's of White Corn tortillas.
5. You need 2.25 oz of Black Sliced Olives.
6. Prepare 28 oz of Can Green Enchilada sauce.

This recipe is so quick and easy, and I always receive a ton of compliments. Soggy enchiladas are the sad result of the tortillas absorbing too much of the enchilada sauce while baking. If using flour tortillas, pour a thin layer of sauce onto the bottom of the. This Chicken Enchilada Casserole recipe is everything you love about chicken enchiladas…stacked into delicious layers instead of rolled up.

Quick Layered Chicken Enchiladas instructions

1. Begin by boiling chicken in water.
2. After chicken begins to boil add Chicken Taco Seasoning.
3. After chicken has cooked thoroughly drain juice from pot.
4. Use 2 forks to shred chicken by holding whole pieces with one fork and shredding with other or dragging fork across meat to shred (you can use meat shredder if one is available).
5. Take casserole dish and layer first set of tortillas, spread cheese covering tortillas, add shredded chicken (not much), add enchilada sauce as well (not much).
6. Repeat previous step, this time adding more cheese, more chicken, and a bit more enchilada sauce. (Lightly spread with back of spoon if needed).
7. Now place last layer of tortillas, add only cheese to very top layer, add black olives..
8. You may also add to last layer, diced fresh tomatoes, green onion, cilantro, or any ingredient that fits your taste..
9. Bake in over on 400° for 15-20 mins or until cheese is melted and golden around edges..
10. Let stand for 5-7mins, serve in squares and enjoy!.

So today, I thought I would bump this chicken enchilada bake back to the top of the blog and give it a quick refresh with some new photos and recipe tweaks. It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect! Cooked Chicken Options for Chicken Enchiladas. Poach skinless boneless chicken thighs or breasts (we prefer thigh meat, more flavor) in salted I use whole wheat tortillas instead of corn (that are just rolled with no prep required which makes it a super quick recipe) but would imagine an even more. Easy Chicken Enchiladas are rich, filling, and SO delicious!