Chicken Enchilada Casserole
Layered tortillas, shredded chicken, and enchilada sauce baked until bubbly - lightly frying or dipping the tortillas in warm sauce before layering is what keeps them from turning gummy and pasty in the oven, a step most quick versions skip.
⏱ 45 min🍽 6 servings
dinnermexican
Ingredients
- •3 cups cooked shredded chicken
- •2 cups enchilada sauce
- •1 tsp cumin
- •Salt to taste
- •12 corn tortillas
- •2 tbsp vegetable oil
- •2 cups shredded cheddar cheese
Steps
- 1.Preheat oven to 375°F.
- 2.Toss the shredded chicken with the cumin and a pinch of salt.
- 3.Briefly fry each tortilla in the oil for a few seconds per side, or dip in warm enchilada sauce, until pliable - this is what keeps the tortillas from turning gummy and pasty once baked.
- 4.Layer the tortillas, chicken, enchilada sauce, and cheese in a baking dish, repeating twice.
- 5.Top with the remaining cheese.
- 6.Bake for 25-30 minutes until bubbly and golden.