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chicken enchilada casserole

(2)
hjstep avatar
Recipe by
Heather Stepniewski
@hjstep
Nashville, TN

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?

(2)
yield 6 -8
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For chicken enchilada casserole

  • 1 Tbsp
    vegetable oil
  • 1 lg
    onion, chopped fine
  • 3 Tbsp
    chili powder
  • 2 tsp
    cumin
  • 1 can
    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

How To Make chicken enchilada casserole

  • 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.
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