Description
This 4-Ingredient Chicken Enchilada Casserole is the epitome of comfort food made easy. With only four simple ingredients, you can create a savory, satisfying dish that's perfect for any night of the week. It's layered with flavor and guaranteed to be a hit with the whole family.
Ingredients
- 3 cups cooked, shredded chicken (approximately 2 large chicken breasts)
- 1 (19-ounce) can of enchilada sauce
- 12 corn tortillas
- 3 cups shredded cheddar cheese
Instructions
-
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
-
Layer the Casserole:
- In a 9x13 inch baking dish, spread a small amount of enchilada sauce to cover the bottom.
- Layer 4 corn tortillas over the sauce, overlapping if necessary.
- Spread half of the shredded chicken over the tortillas, then pour about 1/3 of the remaining enchilada sauce over the chicken.
- Sprinkle 1 cup of cheddar cheese over the sauce.
- Repeat the layers (tortillas, chicken, sauce, cheese) and finish with a final layer of 4 tortillas, the remaining enchilada sauce, and the remaining cheese.
-
Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
-
Serve:
- Let the casserole cool for a few minutes before cutting into squares and serving. Optional garnishes include chopped fresh cilantro, diced tomatoes, sour cream, or sliced avocados.
Notes
- You can use store-bought rotisserie chicken to save time on cooking and shredding chicken.
- For a spicier version, choose a hot enchilada sauce or add a layer of sliced jalapeños between the cheese and chicken layers.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg