Chicken Enchilada Casserole
This easy Chicken Enchilada Casserole is layers of soft tortillas, spicy chicken, melted cheese, and a rich, red enchilada sauce.
- 2.5 cups Enchilada sauce
- 8 -8 inch Flour tortillas
- 2 lbs Chicken shredded
- ¼ cup Taco seasoning
- ½ cup yellow onion diced
- 12 ounce Cheddar cheese shredded
Preheat oven to 350 degrees F.
Place shredded chicken, onions, taco seasoning and ¼ cup of water into a skillet and cook over medium high heat for 5 minutes until the liquid has mostly disappeared.
In a greased, 11x9 casserole dish add ½ cup of the enchilada sauce to the bottom and then place two tortillas on top of it so that they cover the bottom of the dish.
Place 1/3 of the chicken on top of the tortillas, followed by ½ cup of the enchilada sauce, and 1 cup of cheese.
Repeat steps to create two more layers.
Place the final two tortillas on top and pour remaining enchilada sauce over it followed by cheese.
Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.
Serving: 1slice | Calories: 443kcal | Carbohydrates: 22g | Protein: 28g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1437mg | Potassium: 253mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1423IU | Vitamin C: 6mg | Calcium: 283mg | Iron: 3mg