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Savory baked lasagna in a glass tray on a burlap tablecloth, ready to serve.

Layered Enchilada Casserole

A quick, simple version of chicken enchiladas
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Course: Main Course
Cuisine: Mexican
Keyword: low effort, no chop
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Equipment

  • 1 Bowl
  • 1 Baking dish

Ingredients

  • 9 corn tortillas
  • 3 cups shredded rotisserie chicken approximately
  • 3 Tablespoons taco seasoning mix use desired seasoning level
  • 2 15.5 ounce jars red 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.