If we’re talking simple weeknight dinners, it doesn’t get much better than this easy chicken enchilada casserole. I mean, you really can’t go wrong with a saucy, cheesy casserole. This one is a keeper.
I use a combo of green enchilada sauce and salsa verde
I cut corn tortillas in half and puzzle them in until they make a *somewhat* neat layer
Monterey Jack + cheddar!
PREP TIME: 20 MIN
– green enchilada sauce – salsa verde – shredded or chopped chicken – garlic powder – onion powder – dried oregano – chili powder – cumin – salt – black pepper – white or yellow corn tortillas
COOK TIME: 55 MIN
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside.
Whisk together the enchilada sauce and salsa verde.
Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.
Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce. Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken.
HOW TO MAKE EASY CHICKEN ENCHILADA CASSEROLE