cilantro, olives, tomatoes, avocado, sour creamoptional for garnish
Instructions
Preheat oven to 350°F. Spray a 9x13 casserole dish with non-stick cooking spray.
Spoon about 1⁄2 cup of enchilada sauce into the casserole dish and spread it across the bottom.
Layer tortilla pieces over the sauce, swishing and flipping them to coat both sides with sauce.
Layer 1⁄3 of the chicken over the tortillas and then 1 cup of cheeses (combine both cheeses together for easy measuring.
Place another layer of tortillas and top with 1⁄3 of the remaining sauce.
Repeat layering the tortillas, sauce, chicken, and cheese for a total of three layers.
Top the third layer with a final layer of tortillas (these can be torn into smaller pieces if you wish.
Top with the remaining sauce and cheese.
Cover with aluminum foil and bake for 30-40 minutes, until the casserole is hot throughout. Remove the foil and bake an additional 5-10 minutes until the cheese is melted and the casserole is bubbly.
Garnish with your choice of toppings, which may include: cilantro, olives, tomatoes, avocado, jalapenos, and/or sour cream.
Video
Notes
Grate cheese fresh from the block - we like medium cheddar and Monterey jack, but you can use whichever cheeses you like best.
You can cook chicken (about 3-4 chicken breasts) to use for this recipe or use pre cooked rotisserie chicken from the store.
Be sure to add enough sauce in between the layers so that your casserole doesn’t come out dry. About 3⁄4-1 cup on each layer and then a little more over the top works great.
If prefer to use flour tortillas go right ahead. Flour tortillas tend to soak up more moisture and may be soggier in the finished casserole compared to corn, but both will work just fine.