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
How to Make Chicken Enchilada Casserole
- 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.
