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Description
This cheesy, chicken-y, saucy casserole serves up everything you love about enchiladas but in a fraction of the time. Just layer shredded rotisserie chicken, shredded cheese, canned chilies, tortillas, and your favorite enchilada sauce as you would lasagna, then bake. Then enjoy homemade enchiladas in under 45 minutes! The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
US|METRIC
4 SERVINGS
- cooking oil spray (or a little vegetable oil)
- 19 oz. red enchilada sauce (1 large can, mild or hot, divided)
- 1 small yellow onion
- 1 rotisserie chicken (to make 3 1/2 cups shredded)
- 1 Tbsp. vegetable oil
- 8 oz. Monterey Jack cheese (1 block; or 2 cups pre-shredded cheese)
- 4 oz. diced green chilies (1 can, drained)
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 8 corn tortillas (4 1/2 to 5 inches wide)
- fresh cilantro sprigs
- sour cream
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Directions
- Preheat oven to 425°F with a rack set in the middle. Spray a shallow 2-quart baking dish or a 9-inch square pan with cooking spray. Spoon 1/2 cup enchilada sauce into the dish, then set it aside.
- Chop onion. Skin and shred chicken; set aside.
- Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until tender, 4-5 minutes. Meanwhile, shred cheese if it isn’t already shredded and set aside.
NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat15g75% |
| Trans Fat0g |
| Cholesterol455mg152% |
| Sodium2050mg85% |
| Potassium610mg17% |
| Protein51g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber7g28% |
| Sugars12g |
| Vitamin A35% |
| Vitamin C60% |
| Calcium50% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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