Ingredients
Main Ingredients
- 3 cups cooked shredded chicken from a rotisserie chicken or boiled chicken breasts
- 12 pieces corn tortillas
- 28 oz red enchilada sauce (two 14-oz cans)
- 4 oz cream cheese (cubed)
- 3 cups shredded Mexican cheese blend (divided)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp taco seasoning
- 2 tbsp olive oil
Toppings
- to taste Fresh cilantro
- to taste sour cream
- to taste sliced jalapeños
Method
Casserole Assembly
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is soft.
- Stir in the cooked shredded chicken and taco seasoning, mixing well.
- In a separate bowl, combine the cream cheese with one can of enchilada sauce until smooth.
- In a large casserole dish, spread a layer of the cream cheese mixture.
- Add a layer of corn tortillas.
- Add half of the chicken mixture and sprinkle a cup of shredded cheese on top.
- Repeat the layers, ending with tortillas and the remaining enchilada sauce.
- Top with the rest of the shredded cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
Serving
- Let the casserole cool for a few minutes before serving.
- Scoop out portions and top with fresh cilantro, a dollop of sour cream, and sliced jalapeños.
Storage
- If you have leftovers, store them in an airtight container in the refrigerator for up to three days.
- You can also freeze portions for future meals. Just make sure to cover it well to prevent freezer burn.
- To reheat, bake in the oven until heated through.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g
Notes
For extra flavor, try adding black beans or corn to the chicken mixture. If you prefer a spicier dish, use spicy enchilada sauce or add diced jalapeños to the layers. Use flour tortillas instead of corn for a different texture. Feel free to adjust the amount of cheese to suit your taste. This casserole can also be made vegetarian by substituting the chicken for a mix of beans and vegetables, such as bell peppers and zucchini.
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