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Chicken enchilada casserole

Chicken Enchilada Casserole Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken (rotisserie works great!)
  • 2 cans 10 oz each red enchilada sauce
  • 1 can 4 oz diced green chiles
  • 1 cup sour cream
  • 3 cups shredded Mexican cheese blend divided
  • 12 corn tortillas cut into quarters
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 350°F; spray a 9x13-inch dish with cooking spray.
  2. Mix chicken, 1 cup enchilada sauce, chiles, sour cream, 1 cup cheese, cumin, garlic powder, salt, and pepper in a large bowl.
  3. Spread ½ cup enchilada sauce in dish.
  4. Layer half the tortillas over sauce, then half the chicken mixture and ⅔ cup cheese.
  5. Repeat with remaining tortillas, remaining chicken mixture, and ⅔ cup cheese.
  6. Pour remaining enchilada sauce over top; finish with remaining cheese.
  7. Cover with foil; bake 25 minutes. Uncover; bake another 10 minutes until cheese bubbles and turns golden.
  8. Rest 5 minutes; serve with favorite garnishes such as cilantro, tomatoes, or avocado.