Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 can (10 oz) red enchilada sauce
- 8 small flour or corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional toppings: sour cream, sliced jalapeños, avocado slices
Instructions
- In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion, bell pepper, and minced garlic, sautéing until fragrant and tender, about 3-4 minutes. Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine and cook for another 2 minutes. Pour in half of the enchilada sauce and stir well. Remove from heat.
- Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of enchilada sauce on the bottom. Place 2 tortillas over the sauce, followed by half of the chicken mixture. Sprinkle with ½ cup of cheddar and Monterey Jack cheese. Repeat the layers: tortillas, remaining chicken, and cheese. Finish with a final layer of tortillas topped with the remaining enchilada sauce and cheese.
- Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Allow the casserole to rest for 5 minutes before serving.
Notes
- You can substitute with rotisserie or leftover cooked chicken for extra flavor.
- For gluten-free, use corn tortillas.
- The dish can be assembled in advance and refrigerated for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the fridge for 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
- Diet: Flexible, customizable
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg