Main Dishes | Oven | Recipes
Layered Enchilada Casserole
This recipe is so much easier than rolling up traditional enchiladas and is just as delicious. I’ve made this many times for parties and family gatherings and it’s always a hit. Serve with enchilada toppings like sour cream, shredded lettuce, tomatoes, olives, or whatever you want. Add a Mexican chopped salad mix and chips and salsa and you have a super quick meal that everyone will enjoy.
Layered Enchilada Casserole
A quick, simple version of chicken enchiladas
Servings: 4
Ingredients
- 9 corn tortillas
- 3 cups shredded rotisserie chicken approximately
- 3 Tablespoons taco seasoning mix use desired seasoning level
- 15.5 ounce jar or can enchilada sauce more if you like your enchiladas saucier
- 3 cups shredded cheese I like a combination of Mexican and pepper jack
Instructions
- Preheat oven to 375° F degrees
- Mix shredded chicken and taco seasoning mix in a bowl
- Spray a 9" x 11" rectangular glass casserole dish with cooking spray
- Add a couple tablespoons enchilada sauce to cover bottom of baking dish
- Add a layer of corn tortillas. I usually put in two whole then tear one in half and fill in the gaps
- Add a layer of ⅓ of the chicken
- Add a layer of ⅓ of the enchilada sauce
- Add a layer of ⅓ of the shredded cheese
- Repeat tortillas, chicken, enchilada sauce, cheese for two more layers (total of three layers)
- Cover dish with foil and bake for 15 minutes
- Remove foil and bake an additional 20-25 minutes until center is cooked and cheese is melted and starting to brown
- Let sit for a few minutes before serving
Notes
You can make a larger casserole – just increase ingredients as needed.
I always keep shredded rotisserie chicken in the freezer. Just thaw in the microwave, mix with taco seasoning and use in this casserole. No chopping required!
