Chicken Enchilada Casserole

A delicious and easy chicken enchilada casserole that is perfect for a weeknight meal. Layers of tortillas, shredded chicken, cheese, and enchilada sauce make this a crowd-pleaser.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1.5 pounds cooked chicken shredded
1 can enchilada sauce 10 ounces
1 can diced tomatoes and green chilies 10 ounces, undrained
1 package cream cheese 8 ounces, softened
2 cups shredded cheddar cheese divided
0.5 cup sour cream
12 count corn tortillas cut into quarters

Instructions

Preparation Steps

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine shredded chicken, enchilada sauce, undrained diced tomatoes and green chilies, softened cream cheese, sour cream, and 1 cup of shredded cheddar cheese. Mix well.
Spread half of the tortilla pieces evenly on the bottom of a 9x13 inch baking dish.
Pour half of the chicken mixture over the tortillas.
Repeat layers with the remaining tortilla pieces and chicken mixture.
Top with the remaining 1 cup of shredded cheddar cheese.
Bake for 25-30 minutes, or until bubbly and heated through.
Let stand for 5 minutes before serving.

Notes