Chicken Enchilada Casserole
A quick and easy chicken enchilada casserole with layers of tortilla, seasoned chicken, and melted cheese, topped with fresh herbs. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 6 6 inch corn tortillas
- 1.5 cups shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Preheat oven to 375°F. Cut the 6 corn tortillas into strips and set aside.
- 2
In a bowl, mix the 2 cups shredded chicken with 1/2 cup of the enchilada sauce until well coated.
- 3
Spread 1/4 cup of the remaining enchilada sauce in the bottom of a 9-inch baking dish. Layer half the tortilla strips, then the chicken mixture, then 1/2 cup of the shredded cheddar cheese. Repeat layers with remaining tortillas, sauce, and cheese.
- 4
Bake uncovered for 15-20 minutes, until the cheese is melted and bubbly and the edges are golden. Let stand for 2 minutes, then sprinkle with the 1/4 cup cilantro before serving.
- 5
Serve hot, with extra enchilada sauce or sour cream if desired.
Tools you’ll need
- 9-inch baking dish
- oven
- knife
- cutting board
- mixing bowl
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