Enchilada Casserole
This spicy chicken packed casserole is packed with all your favorite enchilada flavor in a fraction of the time.
Servings: 6
Calories: 531kcal
Equipment
Ingredients
- 1 large can enchilada sauce
- 12 small corn tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded sharp cheddar cheese
Instructions
- Grease a large 9x13 casserole dish, spread out a small layer of enchilada sauce on the bottom. This will help your tortillas from sticking.
- Lay out corn tortillas across the bottom of the pan- much like you would lasagna. I lay it out so there are no gaps- but it won't ruin it if there are.
- Then layer more enchilada sauce, all the shredded chicken and some cheese.
- Repeat with another layer of tortillas.
- Spread the rest of the enchilada sauce, making sure to get all over the top of the tortillas- it keeps it from drying out.
- Sprinkle cheese to the top and bake at 350 for 15-20 minutes or until cheese is melted and slightly browned.
- Serve and enjoy!
Nutrition
Serving: 1g | Calories: 531kcal | Carbohydrates: 24g | Protein: 38g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 646mg | Fiber: 3g | Sugar: 1g