Description
A simple and flavorful chicken enchilada casserole layered with tortillas, chicken, cheese, and enchilada sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onion
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Mix shredded chicken with cumin, chili powder, and half the enchilada sauce.
- Layer half the tortillas in a baking dish.
- Spread half the chicken mixture over the tortillas.
- Sprinkle half the cheese and half the onions.
- Repeat layers with remaining tortillas, chicken, cheese, and onions.
- Pour remaining enchilada sauce over the top.
- Bake for 25 minutes until bubbly.
- Garnish with sour cream and cilantro before serving.
Notes
- Use rotisserie chicken for quick prep.
- Add black beans or corn for extra texture.
- Adjust spice level with more or less chili powder.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
Keywords: chicken enchilada casserole, easy Mexican dinner, baked enchiladas