Chicken Tortilla Casserole
This Chicken Tortilla Casserole is a comforting, cheesy delight! Layers of chicken, enchilada sauce, and tortillas make it a family favorite.
Servings: 6 servings
Ingredients
- 1 pound shredded cooked chicken
- 15 ounces red enchilada sauce divided
- 1 ounce taco seasoning
- 1 cup chopped cilantro
- 18 (6-inch) flour tortillas
- 3 cups shredded Mexican cheese blend divided
- Chopped tomatoes
- Sliced avocado
- Crumbled Cotija cheese
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C) so it’s hot and ready for your casserole.
- In a large mixing bowl, combine the shredded cooked chicken, half of the enchilada sauce (about 7.5 ounces), taco seasoning, and chopped cilantro. Stir until everything is well mixed.
- In your greased baking dish, spread a thin layer of the remaining enchilada sauce at the bottom. Take six flour tortillas and layer them over the sauce, covering the bottom completely.
- Spoon half of the chicken mixture over the tortillas, spreading it out evenly. Sprinkle with 1 cup of shredded Mexican cheese blend.
- Add another layer of tortillas, followed by the remaining chicken mixture, and top with another cup of shredded cheese. Finish with a final layer of tortillas.
- Pour the remaining enchilada sauce over the top layer of tortillas and sprinkle with the last cup of shredded cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Once out of the oven, let the casserole rest for about 10 minutes. This will make it easier to cut and serve.
Equipment
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Spatula
- Oven
- Aluminum Foil
Notes
- Use whole wheat tortillas for added fiber.
- Swap out regular cheese for reduced-fat cheese.
- Incorporate black beans or corn for extra nutrients and flavor.