Chicken Enchilada Cassarole


Absolutely one of our favorite casseroles! Tastes amazing and heats up well. Keep those lunches simple and make use of your leftovers you guys!


Olive oil spray

Enchilada sauce:

1 TBLS olive oil

1 onion, minced

1 tsp Himalayan pink salt

1/4 tsp freshly ground black pepper

1 TBLS minced garlic

3 TBLS chili powder

2 tsp ground cumin

1 (15 oz) can tomato sauce (no sugar added)

1/2 cup water


2 lb. cooked boneless skinless chicken breast, shredded (from 4 medium or 3 large chicken breasts)

1 (4 oz can) diced green chile peppers

1/2 cup packed minced fresh cilantro (1 oz)

2 cups shredded sharp cheddar


Preheat oven to 400 degrees, spray a 9 X 13 baking dish with olive oil spray. Yes, I really do use foil pans for the most part, especially if we are boondocking and off-grid and we want to conserve water.

Prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the onion and salt and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, black pepper, chili powder and cumin, and cook 30 seconds, until it smells amazing. Stir in the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.

You can strain the enchilada sauce if you wish. I usually don’t.

In a large bowl, combine the shredded chicken, the enchilada sauce, chile peppers, cilantro and 1 cup cheese.

Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese.

Bake, uncovered, until cheese is melted, about 10 minutes. Serve immediately.

I usually serve ours with homemade guacamole and a green veggie.



Published by Wendy

Me in a nutshell - Wife to my best friend, Mom/StepMom/Mother-in-law to 6 amazing grownups kids, Memmie to two beautiful grandchildren, Puppy Mamma to Sherlock Holmes, our handsome 95 pound bundle of pure English Black Lab Love, Full-time RV Gypsy, Book & Beer Lover, Wanna be Wordsmith - living the Keto-ish HFLC Life ... and finally feeling fabulous!

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