Easy Enchilada Casserole

Introduction: Easy Enchilada Casserole

About: I've always loved to figure out how things work, so hacking and making just fits for me. I'm a husband, a father, an EOD technician with the WA Army National Guard, an automation engineer at Schweitzer Engin...

My wife came up with this a couple of weeks ago and I've been begging her to make it again. It's not hard, there are a hundred like it, but it's so good and so simple to make. Prep time is about 15-20 minutes, with cook time about the same. Serves 3-4, more if you use it as a main dish.

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Step 1: Parts and Tools List

The parts:

  • 1 small can enchilada sauce
  • 1 can beans (pretty much any canned bean, but not baked beans. We used pinto beans this time.)
  • ~ 2 cups shredded cheese (I used 1/2 of the chunk pictured above, or roughly 1/4-1/3 of a 32 oz. brick. I asked my wife how much and she said "a crap ton," so there ya go)
  • 1 chicken breast (frozen or fresh)
  • 10-12 corn tortillas
  • chicken bouillon, cubes or granules (optional)
  • 1 can sliced olives (not pictured. I thought about it halfway through. Sure was good too)

The tools:

  • medium pot
  • 9X13 casserole dish
  • cheese grater (or buy shredded cheese)
  • colander/strainer

Step 2: Prep

Preheat the oven to 375 deg F.

We basically poach the frozen chicken breast in some chicken broth and it works great. However you do it, cook it before adding to the casserole. Also, using the bouillon is optional, but it really adds some good flavor to it. My wife is not a big fan of plain cooked chicken, so this is her solution.

Put the chicken breast in the pot and add enough water to cover. Add about 1 tsp bouillon granules (or 1 cube). Bring to a boil and then turn down to med-high heat. Let the chicken cook for about 10-15 minutes. The half cooked chicken in the picture was after about 10 minutes. Another 5 and it was done.

While the chicken is cooking, shred the cheese, tear the tortillas into roughly 1-inch pieces, and drain and rinse the beans and olives.

Use a can/bottle opener to punch those triangle holes in the top of the enchilada sauce can.

Step 3: Cook

Shred or chunk the chicken and add everything to the casserole dish except for the cheese. Mix everything really well, making sure it's all covered and evenly spread out. Put the cheese on top and cook it in the oven for 20 minutes. Serve while still hot.

This could easily be made into a vegetarian dish by substituting different types of beans for the chicken and using soy based cheese. Any other suggestions, please don't hesitate to comment below. Have fun cooking!

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    6 Discussions

    0
    MikeyWalnuts
    MikeyWalnuts

    5 years ago on Introduction

    It's 11:43 p.m. and I now have the biggest urge to go down to the market and pick up some tortillas and enchilada sauce. My stomach will not be satisfied until it's full of Tex-Mex goodness.

    0
    brmarcum
    brmarcum

    Reply 5 years ago

    I hope you didn't fight it! Post a pic when you make it!

    0
    bergerab
    bergerab

    5 years ago on Introduction

    I'm no cook, but I love your reason for posting! Because you "keep begging your wife" to make it haha. I'm sure many will appreciate this instructable. I love your style with the green font on your cover photo

    0
    brmarcum
    brmarcum

    Reply 5 years ago

    Well she did come up with it so I have to give her the credit. I did make it this time and took the pics, but she was supervising while she did the dishes :)

    0
    jmwells
    jmwells

    5 years ago

    Suggestion: while your bullion is hot, throw in a couple of cups of Minute rice, take off heat cover. Add diced bell pepper if desired. Great side dish, no waste.

    0
    brmarcum
    brmarcum

    Reply 5 years ago

    Such a great idea! We usually use buillon in the water when we make rice anyway, I just never thought to make it with this. Thanks!