Chicken Enchilada Casserole
If you’re looking for an easy and delicious dinner idea, look no further! This Chicken Enchilada Casserole is sure to impress your family and friends with its mouthwatering flavors and simple preparation.
Ingredients:
- 2 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) chopped green chilies
- 1 cup shredded Mexican cheese blend
- 1/2 cup chopped fresh cilantro
- 12 corn tortillas
Instructions:
- Preheat your oven to 350°F.
- In a mixing bowl, combine the shredded chicken, enchilada sauce, green chilies, 1/2 cup of the cheese, and half of the cilantro.
- In a 9×13 inch baking dish, spread a thin layer of the chicken mixture at the bottom. Top with a layer of corn tortillas, then repeat the layers until all ingredients are used up.
- Sprinkle the remaining cheese on top.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with the rest of the fresh cilantro.
Popular questions:
- Question: Can I use store-bought rotisserie chicken for this recipe?
- Question: Can I substitute flour tortillas for corn tortillas?
Answer: Yes, using store-bought rotisserie chicken is a great time-saving option for this recipe. Simply shred the chicken and follow the instructions as normal.
Answer: While corn tortillas are traditionally used in enchiladas, you can certainly use flour tortillas if that’s what you have on hand. Just be aware that the texture and flavor may be slightly different.
Helpful tips:
- Add a layer of refried beans or black beans between the chicken mixture and the tortillas for added flavor and protein.
- Top the casserole with sliced jalapenos for a spicy kick.
Expert Secrets:
- Use freshly shredded cheese for the best melting and flavor.
- Cover the casserole with foil for the first half of baking to prevent the cheese from overbrowning.
