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Chicken Enchilada Casserole Supreme
Chicken Enchilada Casserole Supreme

Chicken Enchilada Casserole Supreme

14 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 (or 5) boneless chicken breasts
3 garlic cloves or powdered garlic salt
1 large can red enchilada sauce, divided
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups Jack cheese
stalk 3 or 4 s green onions
Olive oil
12 corn tortillas
4 small cans black olives
1 small can hot salsa
Paprika
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Let's Make It
1
Cook chicken breasts with garlic in crock-pot on low for 4 hours. Cut or pull to bite size pieces.
2
Remove and cover with 1/2 can of enchilada sauce and refrigerate overnight. Refrigerate other 1/2 can enchilada sauce.
3
In the morning, grate cheese, slice onions, using the part of the stems (green).
4
In a large rectangular baking dish:
5
- grease bottom with olive oil
6
- place tortillas to cover bottom
7
- add marinated chicken pieces
8
- scatter cheddar cheese, Jack cheese, onions, black olives, and hot salsa over top
9
- add red enchilada sauce
10
- repeat two or three times depending on the size of your pan
11
- cover top of dish with the grated cheeses and sprinkle with paprika.
12
Bake at 350 degrees F for 30 minutes. Important - Let stand, covered for at least 15 minutes for cheese to settle and harden.
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