Chicken Enchilada Casserole

My mother and I have been making this dish together since I was a little girl. Her mother taught her to make it, and my mother taught me to make it. She would put me on a chair next to her and help me measure all of the ingredients and mix them together. She always made it extra fun and cheered me on while we made this dinner for the family. She made it seem that I was a big girl making the dish all by myself. This recipe is outstanding... I could eat this for breakfast, lunch and dinner. When I have children, I will also teach them how to make this dish. I am hoping to pass this recipe on from generation to generation. Please enjoy!




4 boneless skinless chicken breasts 1 large can green enchilada sauce 1 small can diced green chilies 1 family sized cream of chicken (or 3 cans regular size) 1 can diced olives (small can) Half of a yellow onion diced Garlic salt Pepper Salt 1 cup water (to cook chicken with) 12 yellow corn tortillas 6 cups of Mexican shredded cheese

Nutritional information

No nutrition information available


1.Preheat oven to 425 degrees 2.Cook chicken with 1 cup of water, ½ yellow onion - diced, garlic salt, pepper and salt (cover the top of the chicken in the garlic salt, pepper, and salt for flavor) until chicken is done (no pink in center) – Cook Covered 3.Shred chicken after cooled, but still warm 4.Combine green enchilada sauce, green chilies, cream of chicken, ½ can olives and shredded chicken, mix with spoon. 5.Layer tortillas on bottom of a casserole pan 6.Put a small amount of cheese on top of tortillas 7.Layer mixture on top of the tortillas/cheese 8.Add cheese on top of mixture 9.Layer tortillas again and layer mixture until gone 10.Top with cheese, layer olives Bake at 425 degrees for 40-45 minutes or until cheese is melted and browned