Enchilada Casserole

This is another microwave casserole I made during the dark days of no stove or oven during construction. I adapted it from a recipe that required baking, but I realized I could do it the easy way. I have made it with Fritos and gourmet tortilla chips, but I found regular old tortilla chips in a bag – like Tostitos – do the best. Adapt this how you like for your family, as well!

Enchilada Casserole

2-4 chicken breasts – based on your family size

1 can beans – refried or whole, such as black or pinto

1 can enchilada sauce

Tortilla chips

Shredded cheese

Green onion, chopped

1 small can black olives, sliced

Tomato, chopped

Avocado

In a 2.5 quart microwave safe dish, place chicken breast and a bit of water. Top with paprika, salt & pepper, then microwave covered until chicken is just done. Shred chicken (I use my mixer) and return to bottom of dish. Place beans on top of chicken. Crumble tortilla chips over that to make a nice layer, but not too thick. Pour over that the enchilada sauce. Next put a layer of shredded cheese. Return to the microwave for 4-5 minutes until cheese is melted. Top with sliced olives, onion, tomato and avocado. You can also add the onion and olives before you microwave it.

Variation – make it with 1 lb ground beef instead of chicken.

Easy side dish – Make Minute Rice instant rice and replace 1/2 cup water with 1 cup salsa. Mix well.

One thought on “Enchilada Casserole

  1. I can’t wait to try this recipe! Sounds so simple and quick. The ingredients are things I have on hand regularly except for the chips. I will let you know how it turns out! Thank you!

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