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:

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

Directions Step-By-Step

1
Heat oven to 400 degrees.
2
Heat 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.
3
Toss 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.
4
Cover 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