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