If you’re craving all the flavor of classic enchiladas without the rolling, fussing, or extra dishes, this Easy Enchilada Casserole is the perfect solution. It’s a simple, comforting, small‑batch Tex‑Mex bake made with layers of soft tortillas, tender chicken, rich green salsa, a homemade sour cream sauce, and plenty of melted cheese. Everything goes into one dish, bakes up bubbly and golden, and delivers that cozy, saucy, weeknight‑friendly goodness we all love.
This casserole is quick to assemble, uses everyday ingredients, and tastes like something you’d get from your favorite Mexican restaurant — only easier, fresher, and perfectly portioned for two.
All you need is a salad on the side, or maybe some steamed rice for those with heartier appetites. My daughter enjoyed hers with guacamole on the side as well.
- 1/2 pound (227g) skinless, boneless chicken breast meat
- 1 small onion, peeled and chopped
- 1/2 lime
- salt and black pepper to taste
- 6 corn tortillas
- 1/2 to 3/4 cup (129g-194g) green salsa or taco sauce
- 1 cup (160g) frozen corn, thawed and drained
- 1 cup (4 ounces/114g) cheddar cheese, grated
- 3/4 cup (180g) dairy sour cream
- 1/3 cup (80ml) milk
- chopped green onions, black olives or peppers to garnish
- I used some chicken breast meat that I had purchased at Peltons. Peltons is a chicken and egg farm up in Torbrook. Their chicken is free range and delicious. I have noticed in recent years that supermarket chicken has no flavor and is tough. I would rather pay more for a better tasting product and eat it less often.
- On this occasion I did not have any corn tortillas. I used corn chips in their place. Not quite the same thing, but crisp and very delicious. I just crushed them a bit in my hands, adding three thin layers as per the recipe instructions.
- You can use well drained canned corn instead of the frozen if you wish.
- I used Cholula Salsa Verde.
- I used full fat sour cream and milk.
- My cheddar was an extra strong/sharp white cheddar cheese. You want one with a nice flavor and you want to grate it yourself.
- Place the chicken in a saucepan of lightly salted cold water to cover. Bring to the boil. Reduce the heat to medium low and simmer for 12 minutes. (It should be just white in the center, but still juicy. You don't want it to be pink at all.)
- Remove from the heat and leave the chicken to stand in the hot liquid for a further 10 minutes. Remove to a plate and leave to cool. (The chicken will cook further as it sits in the hot water, but the water will keep it nice and moist.)
- Preheat the oven to 375*F/190*C/gas mark 5. Butter a gratin dish large enough to hold everything. (My dish was about four by six inches in size, and two inches deep.)
- Shred the chicken into a bowl. Add the lime juice and chopped onion. Season to taste with salt and pepper. (You may need more lime juice. It all depends on your own taste,)
- Whisk the sour cream and milk together until smooth. (The mixture will be thick, but pourable.)
- Arrange 2 of the corn tortillas in the bottom of the gratin dish, overlapping as necessary to cover the bottom of the dish.
- Top with 1/2 of the shredded chicken. Drizzle with half of the salsa. Sprinkle half of the corn over top and then sprinkle with 1/3 of the cheese. Drizzle 1/3 of the sour cream over top.
- Cover with two more tortillas and repeat. Top with the last two tortillas. Drizzle with the remaining sour cream mixture and sprinkle with the chopped onions/olives or peppers.
- Bake in the preheated oven for 25 minutes or until steaming hot throughout.
- Serve hot with your favorite sides.
- Read through the recipe thoroughly before beginning so that you can familiarize yourself with any ingredients or equipment needed.
- Assemble everything you are going to need to make the recipe before you begin. That way you are less likely to leave something out.
- Follow the instructions succinctly. I cannot be held responsible for poor results from your not following the recipe as written.
- Use the best and freshest ingredients that you can afford to buy.
- Grate your own cheese if possible. They add fillers to pre-grated cheese to help it flow better.
- Use the right size dish.
- Do not overbake.
Easy Enchilada Casserole
Simple and delicious. You can't as for much more than that.
Ingredients
- 1/2 pound (227g) skinless, boneless chicken breast meat
- 1 small onion, peeled and chopped
- 1/2 lime
- salt and black pepper to taste
- 6 corn tortillas
- 1/2 to 3/4 cup (129g-194g) green salsa or taco sauce
- 1 cup (160g) frozen corn, thawed and drained
- 1 cup (4 ounces/114g) cheddar cheese, grated
- 3/4 cup (180g) dairy sour cream
- 1/3 cup (80ml) milk
- chopped green onions, black olives or peppers to garnish
Instructions
- Place the chicken in a saucepan of lightly salted cold water to cover. Bring to the boil. Reduce the heat to medium low and simmer for 12 minutes. (It should be just white in the center, but still juicy.)
- Remove from the heat and leave the chicken to stand in the hot liquid for a further 10 minutes. Remove to a plate and leave to cool.
- Preheat the oven to 375*F/190*C/gas mark 5. Butter a gratin dish large enough to hold everything.
- Shred the chicken into a bowl. Add the lime juice and chopped onion. Season to taste with salt and pepper.
- Whisk the sour cream and milk together until smooth.
- Arrange 2 of the corn tortillas in the bottom of the gratin dish, overlapping as necessary to cover the bottom of the dish.
- Top with 1/2 of the shredded chicken. Drizzle with half of the salsa. Sprinkle half of the corn over top and then sprinkle with 1/3 of the cheese. Drizzle 1/3 of the sour cream over top.
- Cover with two more tortillas and repeat. Top with the last two tortillas. Drizzle with the remaining sour cream mixture and sprinkle with the chopped onions/olives or peppers.
- Bake in the preheated oven for 25 minutes or until steaming hot throughout.
- Serve hot with your favorite sides.
Notes
I did not have any corn tortillas to use so I used crushed corn chips in their place. This worked very well.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
When you’re cooking for two, it’s always a treat to find a recipe that’s simple, comforting, and just a little bit special — and this Golden Cracker Chicken fits the bill perfectly. Tender chicken breasts are coated in a buttery, seasoned cracker crust that bakes up beautifully crisp and golden, giving you all the satisfaction of a classic comfort dish with hardly any effort at all.
It’s the kind of small‑batch recipe that turns everyday ingredients into something delicious, making it ideal for weeknights, cozy dinners at home, or anytime you want a fuss‑free meal that still feels homemade and hearty. Paired with your favorite sides, this easy baked chicken is sure to become a go‑to in your kitchen.
- 1/4 cup (57g) salted butter
- 15 buttery crackers (something like Ritz, Townhouse, or TUC)
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 2 boneless, skinless chicken breasts
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small baking sheet, or line with baking paper. (I used a lipped quarter sheet pan and lined it with baking paper.)
- Place the crackers into a zip lock baggie and seal it tightly shut. Roll a rolling pin over them until they become fine crumbs. (You don't want them to be a fine powder, but to have some texture.)
- Place the cracker crumbs, Italian seasoning, garlic powder, salt and black pepper into a shallow bowl. (You can easily make your own Italian seasoning if you wish. I have a recipe that is quite good here.)
- Melt the butter in another shallow bowl. (I do this in the microwave. About 30 seconds on high.)
- Working with one chicken breast at a time, dip them first into the melted butter and then into the cracker crumb mixture to coat them well all over. (I press the crumbs into the chicken so that they stick well.)
- Place onto the prepared baking sheet. Sprinkle any remaining crumbs over top and then drizzle any remaining butter in the dish over top, dividing it equally. (No waste here.)
- Bake for 25 to 30 minutes until done and cooked through. The interior temperature should measure 165*F/74*C and the juices should run clear.
- Serve hot with your favorite sides. (I served with mashed potatoes and canned green beans.)
- Read through the recipe several times prior to beginning to help familiarize yourself with any ingredients or equipment needed.
- Assemble all of your ingredients before you begin.
- Use the freshest ingredients.
- Lightly pound your pieces of chicken between two pieces of cling film to an even thickness throughout for even cooking.
- Roll your crackers into fine crumbs as much as possible.
- Follow the recommended cook times.
Cracker Chicken for Two
Moist, juicy and loaded with flavor. Quick and easy to make. Delicious with just the right amount of cracker crunch.
Ingredients
- 1/4 cup (57g) salted butter
- 15 buttery crackers (something like Ritz, Townhouse, or TUC)
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 2 boneless, skinless chicken breasts
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small baking sheet, or line with baking paper.
- Place the crackers into a zip lock baggie and seal it tightly shut. Roll a rolling pin over them until they become fine crumbs.
- Place the cracker crumbs, Italian seasoning, garlic powder, salt and black pepper into a shallow bowl.
- Melt the butter in another shallow bowl.
- Working with one chicken breast at a time, dip them first into the melted butter and then into the cracker crumb mixture to coat them well all over.
- Place onto the prepared baking sheet. Sprinkle any remaining crumbs over top and then drizzle any remaining butter in the dish over top, dividing it equally.
- Bake for 25 to 30 minutes until done and cooked through. The interior temperature should measure 165*F/74*C and the juices should run clear.
- Serve hot with your favorite sides.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Hello everyone and welcome to my weekly Meals of the Week post! On Sundays I like to share with you all of the delicious (most of the time) things that I have enjoyed for my main meals over the past seven days!
I like to cook, and I like to eat. As a Senior and as a person who lives alone and on a fixed income this can be somewhat of a challenge. I never want to be the person who eats out of tins and packets, and from frozen dinners and takeaways. They are usually loaded with fat, salt, sugar and calories.
As much as possible I like to cook and eat my own food. At the end of each week, I like to share with you all the things which I have enjoyed over the past 7 days. This round-up does not include any meals aside from my main meals.
For breakfast each morning I will usually have either some homemade granola with yogurt, fruit or date syrup or I often have a protein shake that I make from this powder that I buy. It all depends on how busy my morning is.
Generally speaking, unless I am eating with other people, I will eat my main meal of the day in early afternoon and then for supper or in the evening I will have either a salad, or some cereal, maybe toast. This week presented a bit of a challenge as with our father being in the hospital my sister and I were traveling back and forth several times a day. This meant that my meals had to be quick and easy. Thankfully I do keep a well-stocked freezer and store cupboard.
I try to keep my main meals as healthy as I can, with an assortment of veggies if possible. Sometimes that is not possible, but I do try. I also try to keep things within a reasonable budget. So, I cook small, much of the time and I freeze whatever extra I can to take out and enjoy at other times. That habit came in very handy for me this week!
I try not to waste anything. If there is something that I cannot freeze I will share it with my next-door neighbor, who is always most appreciative.
I share these meals, recipes, menu suggestions with you here each Sunday hoping that you will be likewise inspired to want to cook for yourself. I know we can get stuck in a rut sometimes and it can be very helpful to have fresh ideas on what to cook.
So, having said all that, here are my meals of the week for the past seven days. I hope that you will find something of interest here and something that will inspire you to want to cook for yourself!
SUNDAY, November 23 - Roasted Sausage & Potato Supper
Normally on Sundays I will have a family dinner at my sister's place. With our father being in the hospital this week and all the running back and forth we did not do a family dinner this week. I did myself a Roasted Sausage & Potato Supper as it is relatively easy to make and cooks in less than an hour. I also wanted to have some leftovers that I could make for a hash later in the week.
For this dish sausages, potatoes, onions and peppers roast in a baking dish along with some white wine, herbs and seasonings. It makes just the right amount for two people and is a Mary Berry recipe. Tender juicy sausages and veggies, along with some grainy mustard for serving. It's delicious!
MONDAY, November 24th - Cheesy Chili Jacket Potato
With hospital visits three times a day quick and simple was once again the order of the day. What we have here is a perfectly baked potato with a crisp skin and fluffy flesh, topped with some delicious hot chili con carne, and loads of cheddar cheese, melting over the top. I like to garnish it with some sour cream and chopped spring onions.
Quick, easy and delicious. You can't ask for more than that on a night when you are lacking in both time and inspiration but want a tasty meal on the table pronto. All you need is a salad on the side or some coleslaw and you have a perfectly delicious and simple meal that pleases! You can make it even quicker by starting the baked potato in the microwave oven. That's what I did this time and then just finished it off in the oven to crisp it up.
TUESDAY, November 25th - Sausage Hash
Normally I would use fresh sausage meat, crumbled for this dish but I had leftover sausage from the other night and used that in its place. This is a simple and quick supper that is all in one pan. Make sure you cook extra potatoes one night so that you can make this. Alternately you can use a tin of new potatoes, well drained and cubed. It's delicious!
Sausage meat cubed cooked potatoes, onions, green peppers, grated carrot, Worcestershire sauce and some seasonings all fried up and browned together in one skillet.
It was the perfect way to use up the leftover sausage from the other night and the potatoes as well. I used fresh onion and peppers and heated up a tin of green beans to enjoy alongside. This was a quick, easy and delicious supper.
WEDNESDAY, November 26th - Air Fryer Cheese & Onion Toastie along with a cup of soup
Not only did we have hospital visits to make today but I also had an Echocardiogram scheduled for the afternoon. Quick and easy was the rule for the day once more.
I made myself a tasty air fryer Cheese & Onion Toastie which I enjoyed along with a cup of Broccoli/Cauliflower Soup. I get these packets of dry Cup of Soup mix from Blighty's. They come in really handy and taste really good. They are the perfect fix for when you want something quick and easy. Just add boiling water and stir. I usually keep a few different kinds in my cupboard for such occasions.
The air fryer toastie is one of my favorite hot sandwiches, with plenty of strong cheddar cheese and thinly sliced red onions. Cheese and Onion are classic British flavors when it comes to sandwiches and snacks, and this air fryer toasted sandwiches highlight those flavors beautifully! Four simple ingredients are all that you need and eight minutes of time. Toasted with ease in an air fryer. Quick, easy and delicious!
THURSDAY, November 27th - Cindy's Chicken Casserole
Dad was actually allowed to come home from the hospital on Thursday, praise God. He was doing ever so much better. They had given him a Blood Infusion on Tuesday, and it made all the difference in the world. He had all of his strength back and was feeling healthier than he had in a while.
There was no need for me to travel to the hospital at all on Thursday, so I had a bit of time to cook something. I baked up the chicken casserole that My sister had made for Sunday supper a few weeks back. It uses cooked chicken, broccoli, cauliflower and cheese in a tasty garlic mushroom sauce, and is topped with more cheese and crispy fried onions. I also had some Cranberry Streusel Sweet Potatoes left from what I had cooked a few days prior.
I had enough of the chicken casserole to send some next door to my neighbor, plus what I enjoyed and I had two servings to freeze for another time. (I froze them individually in small containers.) This is one very delicious chicken casserole. You could also use turkey, ham, etc. in it instead of chicken.
FRIDAY, November 28th - Butter Baked Cod
I fancied some fish on Friday and so I baked myself some Butter Baked Cod. This is a lovely way to prepare fish. You can cook as many or as few fillets as you like. Also called Poor Man's Lobster, this is a very simple way to cook cod fish. Simple ingredients done well.
Perfectly cooked, buttery and delicious. I enjoyed along with some mashed potatoes and green beans. It was fabulously tasty! A squeeze of lemon on top and I was a very contented camper!
SATURDAY, November 29th - Instant Pot Bolognese with Spaghetti
It was time for me to make a big batch of Bolognese Sauce again. This is such a handy sauce to have in the freezer. I make a big batch and then freeze it in smaller amounts. You can use it with pasta, make a lasagna, etc. Traditionally a Bolognese Sauce needs to be slow simmered on top of the stove for several hours in order for the flavors to deepen, and the sauce to thicken to a great consistency. This simple recipe reduces that time by more than half, without reducing any of the delicious flavors. It also freezes very well.
I enjoyed this with some whole wheat spaghetti noodles and a salad on the side. I actually got out shopping today. I was able to drive to my sister's place, and she drove us to the shops, etc. My arm is still not 100%. It is my shoulder basically. It will be two weeks tomorrow that I fell and injured it. I have a follow-up Doctor's appointment tomorrow and I suspect I will need to go get some Physiotherapy for it. This is the same shoulder that I injured in a car accident in 2020. I suspect that when I fell, I aggravated it. I had to get cortisone shots in it back then. I am not sure but what I won't need some this time as well. I hope not as they hurt almost as much as falling!
And there you have it, my meals of the week for the past seven days. Despite really being on the go I think I managed to eat pretty well. Now things have calmed down some, I am looking forward to trying a few new recipes in the days to come. Watch this space!
Social Icons