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Layered Chicken Enchiladas

by Laura

My family loves chicken enchiladas. My daughter especially. That is usually what she requests for her birthday dinner.

Sometimes, I can get super frustrated when making chicken enchiladas with corn tortillas. Sometimes, I don’t want to take the extra step to warm the tortillas properly and they tear as I roll up the enchiladas. Other times, I take the time to warm the tortillas, but they still end up tearing once I place them in the baking dish.

There is no warming or rolling corn tortillas needed with these layered chicken enchiladas. Instead, they get layered, like noodles in a lasagna. I love this because no warming or rolling is needed to make this. It comes together quickly and tastes amazing. This is a new favorite for chicken enchiladas at my house.

Layered Chicken Enchiladas | realmomkitchen.com

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Layered Chicken Enchiladas


Ingredients

Scale
  • 18 (6 inch) corn tortillas
  • 2 (10 oz) cans red enchilada sauce
  • 3 cups cooked chicken, diced
  • ¼ cup onion, finely diced
  • 3 cups Mexican blend cheese
  • 1 (4 oz) canned mild green chiles
  • 1 cup corn

Instructions

  1. Preheat oven to 350 degrees.
  2. In a sprayed 9 x 13 inch baking dish, lay 6 tortillas in the bottom, slightly overlapping
  3. Spreading 1/2 cup of the enchilada sauce, evenly over tortillas.
  4. Spread 1/2 of chicken the sauce along with 1/2 the onion, 1/2 green chiles, ½ of the corn and 1 cup of cheese.
  5. Repeat layer with six more tortillas, 1/2 cup sauce, the remaining chicken, onion, green chiles, corn and another cup of cheese.
  6. Complete the casserole with another layer of tortillas followed by the remaining enchilada sauce and cheese.
  7. Bake at 350 degrees for 30-40 min. Let stand 5- 10 mins before serving. Serves 6-8.
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Recipe adapted from Family Fresh Meals.

 

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