Layered Chicken Enchilada Casserole

Name: Layered Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 19 ounces red enchilada sauce; 10 corn tortillas (cut into fourths); 1 pound cooked chicken (any variety); 10 ½ ounces Rotel; 8 ounces sharp cheddar cheese (shredded (2 cups total))

4.5

(21)

www.berlyskitchen.com

Your recipes

Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 70 minutes

Servings: 9

Author : Kimberly

enchilada casserole

Ingredients

Remove All · Remove Spices · Remove Staples

19 ounces red enchilada sauce10 corn tortillas (cut into fourths)1 pound cooked chicken (any variety)10 ½ ounces Rotel8 ounces sharp cheddar cheese (shredded (2 cups total))

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 375°F, and lightly spray an 8x8-inch or 9x9-inch baking dish with cooking spray.

Step 2

Make each layer by pouring ½ cup of enchilada sauce into the bottom of the pan. Next lay 10 tortilla quarters over the enchilada sauce followed by ⅓ of the chicken, ⅓ of the Rotel, and ½ cup of cheese. Do this 2 more times.

Step 3

Add the remaining 10 tortilla quarters followed by the remaining enchilada sauce, and ½ cup of cheese. Cover the dish tightly with a piece of aluminum foil lightly sprayed with cooking spray.

Step 4

Bake for 30-40 minutes or until the sauce bubbles then remove the foil and bake for an additional 10 minutes. Allow the casserole to cool for 10 to 15 minutes before serving.

Step 5

Scroll up and see the post for tips, FAQs, and storage options.