Ingredients

The following ingredients have 6 Servings
  • 2 cups (about 12 ounces) diced or shredded cooked chicken ((such as the meat from a rotisserie chicken))
  • 1 ¾ cups enchilada sauce, divided
  • 1 cup shredded Mexican-blend cheese, divided
  • 8 (6 inch) corn tortillas
  • Optional garnish: sour cream, sliced green onion or red onion, diced tomatoes, fresh cilantro, lime wedges, sliced olives, diced avocado or guacamole

Instruction

  • Preheat oven to 350°F (180°C). Grease a 2-quart baking dish.
  • Spread ¼ cup of the enchilada sauce in a thin layer in the bottom of the dish.
  • In a large bowl, stir together the chicken, ¾ cup of the enchilada sauce, and about half of the cheese (½ cup).
  • Place 4 of the tortillas in the bottom of the prepared dish, tearing or overlapping them as necessary to cover the bottom.
  • Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
  • Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
  • Garnish with optional toppings and serve.