Description
A vibrant casserole layering shredded chicken, zesty enchilada sauce, cheese, and corn tortillas for a comforting, crowd-pleasing dish.
Ingredients
3 cups shredded chicken (rotisserie or cooked breasts/thighs)
2 cups enchilada sauce (red or green, alcohol-free)
8–10 corn tortillas, quartered
1 1/2 cups shredded cheese (Monterey Jack, Cheddar blend)
1/2 cup chopped onion
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Optional: 1 cup cooked black beans or diced bell peppers
Pinch black pepper
Instructions
Preheat oven to 375°F (190°C)
Mix shredded chicken with cumin, chili powder, garlic, and onion
Layer tortilla quarters in a baking dish
Add chicken mixture
Pour enchilada sauce over chicken until fully covered
Sprinkle cheese on top
Bake 20-25 minutes until bubbly and golden
Notes
Use pre-made chicken for quick prep
Store leftover sauce in air-tight container up to 5 days
Swap corn flour tortillas if needed
Add avocado or sour cream when serving
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg