How to Prepare Tasty Quick Layered Chicken Enchiladas

How to Prepare Tasty Quick Layered Chicken Enchiladas Delicious, fresh and tasty.

Quick Layered Chicken Enchiladas. Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce. Arrange in the prepared baking dish. Here is a simple and quick way to make chicken enchiladas.

Lovely enchiladas with a filling of chicken, onion, sour cream, Cheddar cheese and spices.

Boil chicken until it falls apart, then shred.

Stacked Chicken Enchiladas Recipe Because you layer this Tex-Mex dish instead of rolling each enchilada individually, you save time in Cheesy Enchiladas Recipe For a quick dinner the whole family will love, serve them Cheesy Enchiladas with chicken, black beans, and corn enveloped inside.

You can cook Quick Layered Chicken Enchiladas using 6 ingredients and 10 steps. Here is how you cook that.

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. Prepare 1 lbs of Bag Shredded Cheese (I use sharp cheddar or Mexican mix) (Brand of your choice).

4. Prepare of White Corn tortillas.

5. It’s 2.25 oz of Black Sliced Olives.

6. It’s 28 oz of Can Green Enchilada sauce.

This Chicken Enchilada Casserole recipe is everything you love about chicken enchiladas…stacked into delicious layers instead of rolled up.

Alright, before we get to the full ingredient list, a quick word about the homemade enchilada sauce included in the recipe.

In my opinion, it's simply the best.

This cheesy layered chicken enchilada casserole is a real-life dinnertime wonder: just chicken, beans, sauce, cheese, and tortillas.

Quick Layered Chicken Enchiladas step by step

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!.

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.

Crock Pot Chicken Enchiladas are a quick and easy way to make a family (or crowd!) favorite!

You can literally 'set it and forget it!'.

Juicy shredded chicken & black beans are tossed with classic enchilada ingredients and layered or wrapped in corn tortillas.