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Shredded Chicken Enchilada Casserole

Shredded Chicken Enchilada Casserole

This chicken enchilada casserole only requires 10 ingredients, so it doesn’t get any easier than this.

Shredded Chicken Enchilada Casserole

Ideal recipe if you are a Mexican food lover!

Shredded Chicken Enchilada Casserole

It’s cheesy, it’s spicy, it’s sinfully delicious.

Shredded Chicken Enchilada Casserole

So easy, even a kid could make this.

Ingredients:

1 Tbsp. Olive oil

4 C. Shredded chicken

½ Medium onion chopped

2 tsp. Minced garlic

18 Small corn tortillas

1 Large can crushed tomatoes

1 Tbsp. Chili powder

2 tsp. Cumin

1 tsp. Oregano

Salt and pepper to taste

2 C.Taco blend cheese

How to make Shredded Chicken Enchilada Casserole:

Step 1. Preheat the oven to 350 degrees.

Step 2. Heat the olive oil in a skillet over medium heat on the stove, and add the onions to it. Cook until the onions are beginning to soften.

Step 3. Add the garlic to the skillet with the onion, and saute for 30 seconds longer.

Step 4. Mix the crushed tomatoes, chili powder, cumin, oregano and salt and pepper to taste into the skillet, and simmer for 5 minutes on low.

a. Adding crushed tomatoes

b. Adding chili powder

c. Adding cumin

d. Adding oregano

Step 5. Layer 6 small corn tortillas in the bottom of a well-greased 9×13 baking dish.

Step 6. Place ½ of the chicken, then ½ of the sauce mixture, and a sprinkling of cheese in a layer on top of the tortillas.

a.

b.

c.

Step 7. Add another layer of 6 small corn tortillas.

Step 8. Top the second layer of tortillas with the second half of the chicken, sauce, and a sprinkling of cheese.

Step 9. Place one more layer of 6 small corn tortillas on top of the casserole, and top with the remaining cheese.

Step 10. Cover the casserole lightly with aluminum foil, making sure the foil does not touch the cheese on the top. Bake for 30 minutes with the foil, and then remove the foil and cook for 10 minutes longer.

Step 11. Garnish with freshly chopped green onions if desired before serving.

Enjoy!

Shredded Chicken Enchilada Casserole

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Shredded Chicken Enchilada Casserole

Shredded Chicken Enchilada Casserole

Shredded Chicken Enchilada Casserole

Yield: 8
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 1 Tbsp. Olive oil
  • 4 C. Shredded chicken
  • ½ Medium onion chopped
  • 2 tsp. Minced garlic
  • 18 Small corn tortillas
  • 1 Large can crushed tomatoes
  • 1 Tbsp. Chili powder
  • 2 tsp. Cumin
  • 1 tsp. Oregano
  • Salt and pepper to taste
  • 2 C.Taco blend cheese

Instructions

  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil in a skillet over medium heat on the stove, and add the onions to it. Cook until the onions are beginning to soften.
  3. Add the garlic to the skillet with the onion, and saute for 30 seconds longer.
  4. Mix the crushed tomatoes, chili powder, cumin, oregano and salt and pepper to taste into the skillet, and simmer for 5 minutes on low.
  5. Layer 6 small corn tortillas in the bottom of a well greased 9x13 baking dish.
  6. Place ½ of the chicken, then ½ of the sauce mixture and a sprinkling of cheese in a layer on top of the tortillas.
  7. Add another layer of 6 small corn tortillas.
  8. Top the second layer of tortillas with the second half of the chicken, sauce and a sprinkling of cheese.
  9. Place one more layer of 6 small corn tortillas on top of the casserole, and top with the remaining cheese.
  10. Cover the casserole lightly with aluminum foil, making sure the foil does not touch the cheese on the top. Bake for 30 minutes with the foil, and then remove the foil and cook for 10 minutes longer.
  11. Garnish with freshly chopped green onions if desired before serving.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 216mgCarbohydrates: 27gFiber: 4gSugar: 2gProtein: 22g

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