Chicken Enchiladas Casserole

Chicken Enchiladas Casserole 

  • 1 can enchiladas sauce
  • 8 8-inch flour tortillas
  • 2 lbs shredded chicken
  • 1/4 cup taco seasoning 
  • 12 oz shredded cheddar cheese

  1. Cook chicken in advance. I always use Mix and Match Mama's perfect slow cooker chicken. 
  2. Preheat oven to 350 degrees.
  3. Shred chicken in mixer, add taco seasoning.
  4. In an 11x9 baking dish, lightly cover bottom with enchiladas sauce. Place two tortillas overlapping to cover bottom of pan. 
  5. Place 1/3 of the chicken on top the tortillas, followed by 1/c cup enchilada sauce and 1 cup of cheese.
  6. Repeat to create 2 more layers.
  7. Place the last two tortillas on top, pouring remaining enchilada sauce and top with cheese.
  8. Cover with foil and bake for 30 minutes. Remove foil and cook for an additional 10 minutes.
  9. Remove from over and let sit 10 minutes.
  10. Serve
  11. Enjoy!!!!

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