Description
A delicious and easy-to-make chicken enchilada casserole layered with tortillas, chicken, cheese, and enchilada sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 10 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1 small onion, diced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Mix shredded chicken with sour cream, diced onion, cumin, chili powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer tortillas, chicken mixture, cheese, and sauce, repeating until all ingredients are used.
- Top with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust spice levels to your preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg