Chicken Enchilada Casserole

Chicken_Enchilada_Casserole
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Chicken Enchilada Casserole

This is my go-to weeknight casserole that my boys like to call our “Mexican lasagna”. It’s quick, easy, and delicious!
Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8

Notes

Ingredients

  • 4 cups cooked chicken, shredded
  • 1 packet taco seasoning
  • 1/4 onion, finely diced
  • 1 (4 ounce) can mild green chiles, diced
  • 16 (6-inch corn tortillas), 1-inch slices
  • 2 (10 ounce) cans red enchilada sauce
  • 3 1/2 cups Mexican blend cheese
  • 1/4 cup cilantro, chopped garnish (optional)

Instructions

  1. Preheat oven to 350F. Prepare a glass 9 x13 baking dish with non stick spray.
  2. Mix shredded chicken with taco seasoning, onions, and green chiles, set aside.
  3. Place a layer of sliced tortillas across the bottom of a prepared baking dish.
  4. Top with 2/3 cup of enchilada sauce, spreading evenly over tortillas.
  5. Top with 2 cups seasoned chicken and 1 cup of cheese.
  6. Repeat layer of tortillas, sauce, chicken, and 1 cup of cheese.
  7. Finish the casserole with a layer of tortillas, remaining sauce, and cheese.
  8. Cover with aluminum foil. Bake for 30-40 minutes. Remove foil for remaining 5 minutes until cheese is golden and bubbly. Garnish with chopped cilantro.

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