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!
Servings: 6 servings
Calories: 350kcal
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: 350kcal