Easy Chicken Enchilada Casserole
This Easy Chicken Enchilada Casserole is a quick and flavorful dish made with just six simple ingredients. Layers of tortillas, seasoned chicken, enchilada sauce, and melty cheese come together in under 30 minutes, making it perfect for busy weeknights.
Servings 6 servings
Calories 373kcal
Equipment
Ingredients
- 3 cups chicken cooked and shredded
- 2 Tbsp taco seasoning
- 10 oz can Rotel
- 28 oz green enchilada sauce
- 2 cups shredded cheese
- 12-16 corn tortillas
- optional toppings cilantro, tomatoes, and/or sour cream
Instructions
- Preheat oven to 350 degrees. In a large bowl, combine the chicken with the taco seasoning and Rotel. Set aside.
- Spray and 9 x 13 inch pan with non-stick cookig spray. Pour a little of the enchilada sauce into the bottom of the pan and spread out so it coats the bottom of the pan.
- Using a pizza cutter, cut the tortillas into fourths. Layer 1/3 of the tortilla pieces into the bottom of the pan covering it the best you can. Top with 1/2 of the chicken mixture followed with 1/3 of the enchilada sauce and 1/3 of the cheese.
- Re[eat with half of the remaining tortillas followed with the remaining chicken mixture with 1/2 of the remaining enchilada sauce and 1/2 of the reamining cheese.
- Finish by adding the last of the tortillas on top, followed with the remaining sauce and then cheese.
- Bake at 350 degrees for 20-25 minutes. Cut into squares and top with desired toppings. Serves 6.
Nutrition
Serving: 1 serving | Calories: 373kcal | Carbohydrates: 37g | Protein: 30g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1563mg | Potassium: 491mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1292IU | Vitamin C: 8mg | Calcium: 249mg | Iron: 2mg