Prep: 20 Mins Cook: 60 Mins

Chicken Enchilada Casserole


  • 2 tbls. vegetable oil
  • 1 onion, peeled and chopped
  • 2 cooked chickens, shredded
  • 1 can (15-oz.) tomato sauce
  • 1 can (14.5-oz.) whole tomatoes, chopped
  • 1 packet ORTEGA Taco Seasoning Mix - Regular
  • 1/2 teaspoon garlic powder
  • 12 corn tortillas
  • 3 cups grated Monterey Jack cheese
  • 1 cup sliced black olives


In a large skillet heat oil and saute onion. Stir in the chicken, tomato sauce, tomatoes, taco seasoning mix and garlic powder. Blend together, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes.

Preheat oven 350°F.

Divide corn tortillas and place 4 as the first layer in a 13x9x2-inch baking dish. Pour one-third of the chicken mixture on the tortillas and top with one-third of Monterey Jack cheese and black olives. Repeat the layers 2 times, ending with olives.

Bake uncovered 30 to 40 minutes, or until the cheese is bubbly. Serve hot.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.