Easy Chicken Enchilada's

A friend of mine showed me how to make these years ago and I have to say that I love the simplicity of the recipe.  I have a strong feeling you will too! My Hubby isn't so fond of chicken enchilada's, and since our son no longer lives with us, I faced a dilemma.  What do I do with an entire pan of scrumptious chicken enchilada's?  Make them into individual servings, that's what!

I've included directions for both versions, pan and mini, so please enjoy!


10-12 Chicken Breasts, boneless/skinless works best
1 12 oz bottle La Victoria Green Taco Sauce
1 12 oz can Cream of Chicken Soup
1 1b grated Cheddar Cheese
12 pkg Corn Tortilla's (medium)
1 can Black Olives, sliced

Step One

Two cooking options for your chicken:

  • The night before, put your chicken in the crockpot, cover with water, set on Low and cook until 2 hours before you make your enchilda's.
  • Early in the morning, put your chicken in the crockpot, cover with water, set on High and cook all day until you get home from work. 

When finished, shred your chicken and remove all fat.

Step Two

Preheat your oven to 350*

Mix your soup and taco sauce in a deep skillet.  Add water until it's soupy, 1-2 soup cans, you don't want it too thin.  Heat til bubbly.  Remove from heat.

  • Note:  If you want to, you can add another bottle of taco sauce to make it saucier.  ha ha  

Step Three


  • Dip your tortilla's in the soup mix, both sides and layer them in the bottom of a 9x13 glass casserole dish. Make sure the sides of your dish are covered.  I layer 3 on the bottom, 2 on each side and 1 on both ends.
  • Layer your chicken and cheese, reserving a small portion of each.
  • Repeat the tortilla dipping with your remaining 3, lay them on the top.  Pour the leftover sauce over the top.


  • Spray your muffin pan with PAM.  Using a pizza wheel, cut your tortillas into strips that fit into your SQUARE mini muffin pan.  Yes.  I did say square.  Dip them into your soup/sauce mix and then layer two of them in the muffin pans, laying them criss-cross atop each other, so that all four sides are covered.
  • Layer your chicken and cheese, reserving a small portion of each.
  • Cut the remaining tortilla strips into 12 squares, dip them in the soup mix, place them atop the 12 muffin squares, and with a spoon equally distribute the remaining soup mix over each one.

Step Four

For both versions, pop them into the oven for 20 minutes.  When they're done, sprinkle the rest of the chicken and cheese over the top(s) and add black olives if so desired.

You can serve your enchilada's with a salad, or spanish rice, or whatever strikes your fancy.  For the mini's, once cooled you can freeze them to make super easy one-serving meals.

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