Easy Chicken Enchilada Casserole
Ingredients
The sauce
-
20
ounces
green enchilada sauce
-
12
ounces
salsa verde
The chicken
-
4
cups
cooked shredded or chopped chicken
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
dried oregano
-
1
teaspoon
chili powder
-
1
teaspoon
cumin
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
The tortillas and cheese
-
14
pieces
white or yellow corn tortillas, cut in half
-
2
cups
shredded Monterey Jack cheese
-
1
cup
shredded cheddar cheese
Garnish
-
to taste
fresh chopped cilantro
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch pan.
- Mix the green enchilada sauce and salsa verde together.
- Season the shredded chicken with garlic powder, onion powder, oregano, chili powder, cumin, salt, and pepper.
- Spread 1/3 of the sauce in the bottom of the prepared pan.
- Layer half of the tortilla halves over the sauce, followed by 1/3 of the cheese and half of the chicken.
- Drizzle with another 1/3 of the sauce.
- Repeat the layering with the remaining tortilla halves, cheese, and chicken, finishing with the last of the sauce on top.
- Cover with greased foil and bake for 35-40 minutes.
- Uncover and bake for an additional 10-15 minutes until bubbly.
- Let the casserole rest for 10-15 minutes before serving, garnished with cilantro.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
17g
Total carbohydrates
30g
Total protein
30g
Sodium
1417mg
Cholesterol
88mg
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