Chicken Enchilada Casserole
By
Heather Stepniewski
@hjstep
1
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?
I didn't use rotisserie chicken I roasted my own. Whatever works, right?
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.
