Chicken Enchilada Casserole
Time: 30 minutes
Servings: 4 servings
Ingredients
- 1 ½ C Cooked Shredded Chicken
- 2 C Enchilada Sauce, divided
- 8 Flour Tortillas
- 2 ½ C Shredded Mexican Blend Cheese, divided
- Salt & Black Pepper, to taste
- Optional Toppings: Diced Onion, Chopped Cilantro, Sour Cream, Shredded Lettuce
Instructions
- Preheat the oven to 350°.
- Combine the shredded chicken, ¼ cup enchilada sauce, and a generous pinch of salt and pepper in a large bowl.
- Mix until well blended.
- Microwave the tortillas until they are warm and pliable, 15-20 seconds each.
- Fill each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese.
- Roll the tortillas tightly to close and place in a large 9x13 baking dish seam side down.
- Pour 1¾ cups enchilada sauce over the tortillas, top with 1½ cups shredded cheese.
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Add optional toppings as desired.
- Serve and enjoy!
Go Rogue by adding diced green chiles and black beans to the chicken mixture.
Want Chef Jeff to make this delicious dish for you? Contact us at www.TheRogueChef.com.