Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 Lb Cooked Shredded Chicken; 24 count Corn Tortillas; 4 Cups Red Enchilada Sauce; 16 Oz Shredded Cheddar; 1 Cup Black Olives, Sliced

Stacked tortillas, melted cheese

Prep: 30 min
Cook: 90 min
Serves 8
Difficulty: hard

Stacked tortillas, melted cheese. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for big-appetite nights — one line, real portions, no drama at the stove.

752Cal

74gProtein

42gCarbs

31gFat

Ingredients

3 Lb Cooked Shredded Chicken
24 count Corn Tortillas
4 Cups Red Enchilada Sauce
16 Oz Shredded Cheddar
1 Cup Black Olives, Sliced

Instructions

Season the chicken: Soften diced onion with taco seasoning. Stir in shredded chicken and 1 cup enchilada sauce; heat through until coated.
Layer the casserole: In a deep hotel pan: sauce, tortillas torn to fit, chicken, cheese — repeat twice. Finish with sauce and cheese on top.
Bake until bubbling: Bake covered at 375°F 30 minutes; uncover and bake 15 more until cheese browns at edges.
Rest and scoop: Rest 10 minutes so layers set. Scoop Enchilada Casserole with a square spatula — it should hold its shape, not slide like soup.

Tonight's spread

Plate Chicken Enchilada Casserole with sides in separate pans so the crew can mix portions.
Serve family-style from two full-size trays — never let the line run dry on a busy night.
Put starch and protein on separate trays so vegetarians can load up on sides.
Line up Chicken Enchilada Casserole on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Firefighters eat heavy after rough nights — double the protein if the hall had a busy shift.
Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Pull chicken at 160°F and let carryover hit 165°F — dry breast ruins crew morale.

Substitutions

Chicken thighs ↔ breasts (thighs forgive overcooking on the flat-top).

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Large sheet trays
Instant-read thermometer
Aluminum foil