Easiest Chicken Enchilada Casserole
Ingredients
The sauce
-
1
28-oz can
whole, peeled tomatoes
-
1 to 2
pieces
chipotles in adobo
-
1
yellow onion
cut into wedges
-
6
cloves
garlic
-
Kosher salt
to taste
The casserole
-
2
small
boneless, skinless chicken breasts
-
14
pieces
corn tortillas
-
9
ounces
grated cheese (Monterey Jack or sharp Cheddar)
-
1
bunch
cilantro
-
6
pieces
scallions
Instructions
- Preheat the broiler to high and poach the chicken breasts in cold water until cooked.
- Broil the onions and garlic until charred, then set aside and adjust oven temperature to 425°F.
- Simmer the tomatoes, charred onions, garlic, and chipotles for about 7 minutes, then purée into a sauce.
- Shred the poached chicken once cooled and mix it with the remaining sauce.
- Layer the casserole by coating the baking dish with sauce, adding tortillas, chicken mixture, cheese, cilantro, and scallions, repeating layers.
- Finish with a top layer of tortillas, sauce, and cheese.
- Bake for 15-20 minutes until the cheese is bubbly and browned.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
70mg
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