Chicken Enchilada Casserole

Heather Stepniewski

By
@hjstep

This one was a real crowd pleaser and it was really easy.
I didn't use rotisserie chicken I roasted my own. Whatever works, right?


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 Tbsp
vegetable oil
1 large
onion, chopped fine
3 Tbsp
chili powder
2 tsp
cumin
1 can(s)
15 oz. tomato sauce
3/4 c
chicken broth
1/2 tsp
salt
1
rotisserie chicken, skin discarded, meat shredded
2 c
shredded monterey jack cheese
12
6 in corn tortillas

Step-By-Step

1Heat oven to 400 degrees.

2Heat oil in large saucepan over medium high heat until shimmering. Cook onion until softened, about 5 min. Add chili powder and cumin and cook until fragrant, about 30 sec. Stir in tomato sauce, broth, and salt and simmer until slightly thickened, about 5 min. Cover and keep warm.

3Toss chicken, 1/4 c. sauce, 1 1/2 c. cheese. Spread 1/2 c. sauce in 8x8 casserole. Stack tortillas on plate and microwave, covered until pliable, about 1 min. Place 4 tortillas over bottom of dish ans cover with half of chicken mixture. Top with 4 tortillas and 1/2 of remaining sauce. Cover with remaining chicken mixture, Tortillas sauce cheese.

4Cover with foil and bake until heated through, about 15 min. Remove foil and bake until cheese is lightly browned, about 5 min. Serve.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy