Corn Tortilla Chicken Enchilada Casserole Recipe!

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This recipe is so fast and easy – it will quickly become a family favorite!  Add peppers to spice it up, or enjoy a milder version by sticking to the recipe below.  It’s a great recipe, especially if you have leftover chicken!  

12 corn tortillas
3 cups cooked, cubed chicken breast
1 can kidney beans
1 jar salsa
1 cup sour cream or Ro-tel
1 can black olives
1 1/2 cups shredded Monterey Jack Cheese
1 1/2 cups shredded cheddar cheese
In a 9×9 greased baking pan, layer tortillas first,  and half of all ingredients in pan. Alternate until layers are created and all ingredients have been added, ending with cheese. Cover and bake at 350 degrees for about 25 – 30 minutes.  Uncover and bake another 10-15 minutes (or until cheese is melted).  ENJOY!


  1. That looks delicious and easy. I might add a small can of peppers.

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