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–+ servings

Enchilada Casserole from 200 Easy Mexican Recipes

Kelly Cleary Coffeen
A wonderfully easy casserole to put together and enjoy!!
4.67 from 3 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine Mexican
Servings 6 Servings
Calories 574 kcal

Ingredients
 

  • 18- 6- inch corn tortillas micro warmed (I used flour tortillas)
  • 3 cups red or green enchilada sauce store-bought (I used 1/2 enchilada, 1/2 homemade salsa)
  • 2 cups diced cooked chicken
  • 3 cups Monterey Jack or cheddar cheese I used a blend of Tex Mex and cheddar
  • 1 onion diced
  • 1 cup shredded lettuce
  • 1/2 cup sliced black olives
  • 1 tomato seeded and diced

Instructions
 

  • Preheat oven to 350F.
  • Place 6 tortillas in the bottom of a baking dish, overlapping as necessary (I used a 9x13" and sprayed it with cooking spray).
  • Top with 1 cup of the sauce, spreading to the outer edges of the tortillas. Top with half of the chicken and 1 cup of the cheese, spreading to the outer edges.
  • Garnish with one-third of the onion. Layer six more tortillas, sauce, the remaining chicken, and a half each of the remaining cheese and onion.
  • Top with the remaining 6 tortillas and remaining sauce, cheese, and onion.
  • Bake in the oven for 30-40 min. Let stand 5-8 min.
  • Cut into squares and serve on individual plates.
  • Garnish with lettuce, olives, and tomatoes.

Nutrition

Serving: 1Calories: 574kcalCarbohydrates: 44gProtein: 33gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 13gCholesterol: 101mgSodium: 1268mgFiber: 8gSugar: 7g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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