Ingredients
- Cooked Chicken: 2 cups, shredded (rotisserie chicken works great!)
- Enchilada Sauce: 20 ounces
- Corn Tortillas: 6-8, cut into strips
- Shredded Cheese: 2 cups (cheddar, Monterey Jack, or a blend)
- Onion: 1/2 cup, chopped (optional)
- Black Olives: 1/2 cup, sliced (optional)
- Sour Cream: For topping (optional)
- Green Onions: For garnish (optional)
Instructions
- In a large bowl, combine the cooked, shredded chicken with 10 ounces of enchilada sauce and chopped onion (if using). Mix well.
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Spread a thin layer of enchilada sauce on the bottom.
- Layer about one-third of the tortilla strips over the sauce, followed by half of the chicken mixture.
- Repeat layers: add another third of the tortilla strips, remaining chicken mixture, and final layer of tortilla strips. Pour the remaining enchilada sauce on top and sprinkle shredded cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and bubbly. Garnish with sour cream and green onions before serving.
Notes
- Add veggies like bell peppers or corn for more flavor.
- Use a spicier enchilada sauce or add jalapeños for heat.
- Substitute chicken with ground beef, turkey, or tofu for variety.
- For a creamier texture, mix in some cream of chicken soup or sour cream in the chicken mixture.
- Ensure tortillas are coated in sauce to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free (if using corn tortillas)
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg