Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6-8
Cuisine: Mexican
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

By Heather Stepniewski
@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?

Rating:

★★★★★ 2 votes5

Comments:

13 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
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How to Make Chicken Enchilada Casserole

Step-by-Step

Heat oven to 400 degrees.
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.
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.
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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