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Simple Enchilada Casserole


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"How to make simple enchilada casserole"

Serves 8 | Prep Time 10 mins | Cook Time 45 mins

Why I Love This Recipe

It's good tasting and good and simple prep


Ingredients You'll Need

2 teaspoons olive oil

½ cup chopped scallions

1 (10-oz.) can diced tomatoes with green chiles (such as Rotel)

1 (8-oz.) pkg. cream cheese

3 cups shredded rotisserie chicken

1 tablespoon unsalted butter

4 (10-in.) flour tortillas

10 ounces pre-shredded Cheddar cheese (about 2 1/2 cups), divided

1 (10-oz.) can red enchilada sauce

3 tablespoons chopped fresh cilantro


Directions

Preheat oven to 375°F. Heat oil in a medium saucepan over medium-high. Add scallions, and cook, stirring often, 1 minute. Stir in tomatoes with chiles and cream cheese; cook, stirring constantly, until melted and well combined. Stir in chicken until coated. Remove from heat.


Heat a large nonstick skillet over medium. Spread butter evenly on 1 side of each tortilla. Toast tortillas, 1 at a time, buttered side down first, 20 to 30 seconds per side. Remove from heat, and cut in half.


Place 2 tortilla halves beside each other in a lightly greased baking dish. Spread 1/3 of the chicken mixture evenly over tortillas, and sprinkle with 1/2 cup of the cheese. Top with 2 more tortilla halves. Repeat layers twice ending with 2 remaining tortilla halves.


Pour enchilada sauce over the top, and sprinkle with remaining 1 cup cheese. Bake in preheated oven until golden and bubbly, about 30 minutes. Cut into 8 pieces, and sprinkle with cilantro.


Pairs Well With

Enchiladas


Questions, Comments & Reviews


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