Chicken Enchilada Casserole
I didn't use rotisserie chicken I roasted my own. Whatever works, right?
1 Tbspvegetable oil
1 largeonion, chopped fine
3 Tbspchili powder
1 can(s)15 oz. tomato sauce
3/4 cchicken broth
1rotisserie chicken, skin discarded, meat shredded
2 cshredded monterey jack cheese
126 in corn tortillas
How to Make Chicken Enchilada Casserole
- 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.