Chicken Enchilada Casserole
The flavors in my Chicken Enchilada Casserole are so authentic, it tastes like you're eating from your favorite Mexican restaurant! Hot, bubbly, and so delicious, you'll be adding it to your weekly rotation.
Ingredients
- 2 cups Enchilada Sauce
- 12 corn tortillas
- 2-3 cups shredded chicken, cooked
- 2 cups shredded cheese
- 1/2 onion, diced
- 1/2 green bell pepper, diced
- 1 yellow zucchini squash, diced
- 1/2 cups salsa
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the diced veggies in a skillet with a little olive oil. Once soft (5 minutes), add seasonings and stir to coat. Turn off heat, and set aside.
- In a 9 x 13 baking dish pour half of the enchilada sauce, and spread evenly.
- Dip 6 corn tortillas into the sauce and cover the bottom of the dish evenly with the tortillas.
- Sprinkle shredded, cooked chicken over the tortillas.
- Sprinkle half of the cheese over the chicken.
- Spread all of the cooked veggies over the cheese.
- Pour salsa over the veggies.
- Layer 6 corn tortillas over the casserole to cover.
- Pour remaining enchilada sauce and spread evenly.
- Top with remaining cheese.
- Put the casserole in the refrigerator overnight, covered.
- When ready, bake in a 350° oven for 45 minutes. I used the delayed start function so that the casserole cooks while we are at church. This casserole freezes well too.