Spicy Chicken Enchilada Casserole

READY IN: 40mins
Recipe by PickyEater

From the Columbus Dispatch (1/12/05), submitted by Shannon Patke.

Top Review by Marla Swoffer

This was a quick, tasty and filling dinner. Onion isn't listed in the ingredients but it's in the instructions, so I diced one small red onion. I used assorted mini bell peppers (red, orange, yellow) and upped the quantities (except the cheese--I used sharp cheddar) so I baked it in a rectangular 9x13 casserole dish. We didn't have sour cream but it was great without it.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add bell pepper, onions, and garlic and cook (stirring occasionally) until the vegetables are tender (2-3 minutes).
  4. Add chicken and cook (stirring frequently) until the chicken is no longer pink (about 3-5 minutes).
  5. Stir in salsa and olives.
  6. Layer half the tortillas in the bottom of a 9 inch square baking dish.
  7. Top with half the chicken mixture and 1 cup of cheese.
  8. Repeat layers.
  9. Cover pan and bake 20 to 25 minutes or until bubbly and cheese melts.
  10. Serve with sour cream.

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