chicken enchilada casserole
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?
prep time
15 Min
cook time
20 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, chopped fine
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 can 15 oz. tomato sauce
- 3/4 cup chicken broth
- 1/2 teaspoon salt
- 1 - rotisserie chicken, skin discarded, meat shredded
- 2 cups shredded monterey jack cheese
- 12 - 6 in corn tortillas
How To Make chicken enchilada casserole
-
Step 1Heat oven to 400 degrees.
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Step 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.
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Step 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.
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Step 4Cover with foil and bake until heated through, about 15 min. Remove foil and bake until cheese is lightly browned, about 5 min. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Casseroles
Category:
Tacos & Burritos
Culture:
Mexican
Tag:
#Quick & Easy
Keyword:
#Casserole
Keyword:
#Chicken Enchilada
Ingredient:
Chicken
Method:
Bake
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