Description
Layers of tortillas, chicken, and cheese, baked with enchilada sauce.
Ingredients
- 12 corn tortillas
- 2 cups cooked chicken, shredded
- 1 (15 ounce) can enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- Sour cream, for serving (optional)
- Sliced black olives, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Pour a thin layer of enchilada sauce into the bottom of the dish.
- Dip each tortilla in the enchilada sauce to soften.
- Layer 4 tortillas in the baking dish.
- Top with half of the chicken, half of the Monterey Jack cheese, and 1/3 of the onion.
- Repeat layers: tortillas, chicken, Monterey Jack cheese, and onion.
- Top with the remaining 4 tortillas.
- Pour the remaining enchilada sauce over the top.
- Sprinkle with cheddar cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with cilantro, sour cream, and olives, if desired.
Notes
- You can use rotisserie chicken to save time.
- Feel free to add other fillings, such as beans or corn.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican