Enchilada Casserole
To go along with my homemade enchilada sauce, we made the most delicious enchilada casserole! My husband and kiddos gobbled it up and it was so tasty, even the next day as leftovers!! It’s pretty easy to throw together and makes for a great warm comfort food during the winter! Here’s the recipe!
Makes 12 servings
2 cups enchilada sauce (try my homemade one if you want!)
8-10 flour tortillas
2 cups shredded chicken (you can use a store bought rotisserie too…easy peasy!)
2 cups shredded Mexican cheese blend
1 cup frozen chopped spinach (optional)
Spray or grease a 9x13 casserole dish and preheat the oven to 400 degrees F.
Pour some enchilada sauce on the bottom of the dish and spread evenly.
Place flour tortillas on top of the sauce, then shredded chicken, then more enchilada sauce, then cheese, then sprinkle on the frozen spinach (we love doing this as a way to infuse more greens in our meals!) Repeat this pattern of layering and make sure the top layer is cheese!
Bake covered with foil for 30 minutes, then uncover and bake for another 10-15 minutes till the cheese is bubble/melty. We also broiled it at the end for 3-4 minutes to get it a little crispy on top!
Let it rest for about 10 minutes, then cut into it and enjoy with a side salad, rice and beans, or on its own!