I'm all about layered enchiladas. This easy recipe uses rotisserie chicken and pantry items, it comes together quickly as a classic and yummy dish!
Ingredients:
10 corn tortillas (white or yellow)
1 can Rotel
20 oz red enchilada sauce
1 tablespoon cumin
2 teaspoons chili powder
1 bunch cilantro
3 cups cooked chicken
2 cups Mexican cheese blend
Directions:
Preheat the oven to 375 degrees
1. In a mixing bowl combine the chicken, cumin, chili powder and Rotel. Set aside.
2. In a blender or food processor, combine the enchilada sauce and half the cilantro. You can also just finely chop and mix by hand.
3. Spray a casserole dish with nonstick spray and add about 1/4 cup enchilada sauce to the bottom on the dish. Layer 3 tortillas on top of the sauce, add 1 cup of the chicken mixture, a sprinkle of cheese, and about 1/2 cup enchilada sauce. Repeat the steps, ending with tortillas, sauce, and cheese.
4. Bake covered for 25 minutes, uncovered for an additional 5 minutes or until the cheese is melted and bubbly.
Serve with Instant Pot Cilantro Lime Rice
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