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Description
A quick and easy chicken enchilada casserole that’s perfect for a weeknight dinner. Layers of tortillas, chicken, cheese, and enchilada sauce baked to perfection.
Ingredients
- 2 cups cooked chicken, shredded
- 10 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix shredded chicken with cumin, chili powder, onion, and bell pepper.
- Spread 1/2 cup of enchilada sauce in the bottom of a baking dish.
- Layer 5 tortillas over the sauce, overlapping slightly.
- Spread half of the chicken mixture over the tortillas.
- Drizzle 1/2 cup of enchilada sauce over the chicken.
- Sprinkle 1 cup of cheese on top.
- Repeat layers with remaining tortillas, chicken, sauce, and cheese.
- Bake for 20 minutes or until cheese is bubbly.
- Garnish with cilantro before serving.
Notes
- Use rotisserie chicken for a time-saving option.
- For extra spice, add chopped jalapeños.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican