This recipe for Chicken Enchilada Casserole has all the great flavors of our favorite enchiladas, but it is in a casserole form, which is super easy to toss together!
Chicken Enchilada Casserole Recipe
Chicken Enchiladas are one of my family’s favorite foods to eat! They don’t take too much time to make, but lazy me found a way to make them even easier – without even rolling the tortillas!
Similar to how you’d make a lasagna, this chicken enchilada casserole is a stacked variation of the classic combination of chicken, sauce, tortillas and cheese.
Next time you don’t feel like rolling your enchiladas, try this delicious variation!
Here are a few more Enchilada Recipes you are sure to LOVE –
Easy Chicken Enchilada Casserole
Easy Chicken Enchilada Casserole
Servings: 6 servings
This recipe for Chicken Enchilada Casserole has all the great flavors of our favorite enchiladas, but it is in a casserole form, which is super easy to toss together!
Ingredients
- 1 can of red enchilada sauce, I like Rosarita brand
- 9 corn tortillas
- 2 cups chicken, cooked and shredded
- 2 cups Mexican blend shredded cheese
- 1/2 cup lettuce, shredded
- 1/2 cup diced tomatoes
Instructions
- Preheat oven to 350.
- Spread 1/4 cup of enchilada sauce on bottom of an 8 or 9 inch square pan.
- In a shallow dish, pour remaining sauce. Dip 3 tortillas into sauce and place in baking dish, overlapping as needed.
- Top with 1/2 the chicken and 1/2 cup of cheese.
- Top with 3 more dipped tortillas, then the remaining chicken and 1/2 cup of cheese.
- Dip the 3 remaining tortillas into sauce, and place on top.
- Spread with remaining enchilada sauce.
- Bake for 25 minutes, then top with remaining cheese.
- Bake for 5 minutes or until cheese melts.
- Garnish with lettuce and tomatoes.
- Serve and Enjoy!
Notes
Use flour tortillas cut into strips and a 13x9 casserole pan for bigger portions.
Nutrition
Calories: 350 kcal