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Description
A flavorful and easy-to-make chicken enchilada casserole layered with tortillas, cheese, and a delicious sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 10 corn tortillas
- 1 can (10 oz) enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup chopped onion
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix shredded chicken, sour cream, onion, green chiles, cumin, garlic powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 5 tortillas over the sauce, overlapping slightly.
- Spread half the chicken mixture over the tortillas.
- Sprinkle half the cheese over the chicken mixture.
- Repeat layers with remaining tortillas, chicken mixture, and cheese.
- Top with remaining enchilada sauce.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes until bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Add black beans or corn for extra texture.
- Adjust spice level with hot sauce or jalapeños.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican