Description
A simple and delicious chicken enchilada casserole perfect for a weeknight meal.
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 8 corn tortillas, cut into quarters
- 1 can (15 ounces) enchilada sauce
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup chopped onion (optional)
- 1/4 cup chopped bell pepper (optional)
- 1/4 cup sour cream (optional, for topping)
- 2 tablespoons chopped cilantro (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, enchilada sauce, and optional onion and bell pepper.
- Add half of the shredded cheese to the chicken mixture and stir to combine.
- Layer half of the tortilla pieces in the bottom of a 9×13 inch baking dish.
- Spread half of the chicken mixture over the tortillas.
- Repeat the layers with the remaining tortillas and chicken mixture.
- Top evenly with the remaining shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
- Serve hot, topped with optional sour cream and cilantro.
Notes
- For a spicier casserole, use hot enchilada sauce.
- You can use leftover cooked chicken or rotisserie chicken.
- Add black beans or corn to the chicken mixture for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg