5 ratings

Chicken Enchilada Casserole


A family favorite and the perfect dish for an easy, fun, build-your-own Friday night dinner! This quick casserole can be assembled in a jiffy and emerges from the oven ready to layer. Let each diner add his own embellishments like yogurt, lettuce, fresh tomatoes, and cilantro — the possibilities are deliciously endless.

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  • 4 uncooked corn tortillas
  • 4 Cups cubed cooked chicken or turkey
  • 1 Cup All-Bran wheat flakes
  • 1 Cup shredded part-skim mozzarella cheese
  • 10 Ounces enchilada sauce
  • 8 Ounces tomato sauce
  • 2/3 Cups plain low-fat yogurt
  • 2 Cups shredded lettuce
  • 1/3 Cup sliced green onioins
  • 1/2 Cup chopped tomato


Preheat the oven to 350 degrees. 

Place tortillas on baking sheet. Bake about 10 minutes or until crisp. Cool; break into small pieces. Set aside.

Stir together chicken, All-Bran cereal, cheese, enchilada sauce, and tomato sauce. Pour into 1 1/2-quart flat casserole dish. Bake for 30 minutes or until thoroughly heated. Remove from oven.

Place 1/2 cup chicken mixture on plate. Layer yogurt, lettuce, green onion, and tomato on top of chicken mixture. Sprinkle with tortilla pieces and serve right away.