I like to call this my speedy version of chicken enchiladas. You get all the flavors packed into this Cheesy Chicken Enchilada Casserole, but in much less time. Dinner will be ready in 30 minutes!
I usually have many of the ingredients in my pantry already. Most weeks when I make a big batch of crockpot shredded chicken, I’ll put a couple cups aside to make this dish during the week. Otherwise, store bought precooked chicken works out great too!
Want to make this a vegetarian friendly dish? Omit chicken and add in black beans and tofu slices. The tofu will soak up the flavors of the enchilada sauce, making a yummy chicken alternative.
Ingredients:
- 18 6 inch corn tortillas
- 2 cups red enchilada sauce about 2 (10oz cans)
- 3 cups cooked chicken diced
- 1/4 cup onion finely diced
- 3.5 cups Mexican blend cheese
- 4 Tablespoons caned mild green chiles, diced
- 1 cup corn
Instructions:
- Preheat oven to 350F.
- Place 6 tortillas in the bottom of a prepared baking dish (with no stick spray or butter), slightly overlapping
- Top with 1/2 cup of enchilada sauce, spreading evenly over tortillas.
- Top with 1.5 cups of your chicken, 2 Tablespoons of onion, 2 Tablespoons of green chiles, 1/2 cup of corn and 1 cup of cheese.
- Repeat layer with six more tortillas, sauce, the remaining chicken, onion, green chiles, corn and another cup of cheese.
- Complete the casserole with another layer of tortillas, 1 cup of enchilada sauce, and 1-1.5 cups of cheese. Bake in the oven for 30-40 min. Let stand 5- 10 mins before serving.