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Easy Chicken Enchilada Casserole
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!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
spanish
Keyword:
enchiladas
Servings:
6
servings
Calories:
350
kcal
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