Quick and Easy Chicken Enchiladas Casserole


Where-o-where has my time gone!!??

I have been doing a lot of cooking, so I hope to get a lot of blog posts ready this weekend and give you lots to read and talk about next week!

I am quite proud of myself, through this blog I feel I have really grown as a mother, woman, and chef!! Recently I had a great plan for a recipe, BUT, I did not have all of the ingredients, then the ingredients did not cooperate.

I had planned to make some chicken enchiladas. First, I did not have salsa. However, I had a can of diced tomatoes and some cumin. So, I kind of made up my own salsa! WOW, I was proud (yes, of myself!!).

Second, I have a strong dislike for corn tortillas! Yes, a strong one. Okay, maybe I should have heated them, but those things always seem to crack. Always! So, I improvised, and made a casserole instead of enchiladas.

Chicken Enchiladas Casserole Recipe


  • 2lbs chicken breasts
  • 6 6-inch corn tortillas
  • 1 can diced tomatoes
  • 2 Tbsp cumin (adjust to your liking)
  • 3/4 cup ricotta cheese
  • 3/4 cup shredded Mexican style cheese
  • 1/2 cup chopped fresh cilantro

Chicken Enchiladas Casserole


  • Place the chicken in a large deep skillet.
  • Add enough water to cover the chicken and bring the water to a boil. Simmer for 15 minutes.
  • Take the chicken out of the water and put it on a cutting board.
  • Shred the chicken and spray 9×13 ban with olive oil spray.
  • Mix the diced tomatoes with the cumin and cilantro and put into a shallow dish. Dip two tortillas into the tomatoes and put on bottom of the baking dish
  • Top with 1/3 of the shredded chicken, 1/3 of the ricotta, and 1/3 of the shredded cheese. Add another layer of two tortillas dipped in the tomatoes
  • Repeat the layer of 1/3 each of the chicken, ricotta, and shredded cheese and the entire layer one more time.
  • Cook in the oven at 350° for 15-20 minutes, or until the cheese is melted and it is heated through.

Mexican Chicken Enchiladas Casserole