Shredded Chicken Enchilada Casserole

A delicious and comforting casserole featuring tender shredded chicken, flavorful enchilada sauce, and melted cheese, all layered with corn tortillas for a Mexican-inspired twist.

Ingredients:

• 2 cups cooked shredded chicken
• 1 can 10 oz red enchilada sauce
• 1 can 4 oz diced green chilies
• 1/2 cup chopped onion
• 1 cup shredded cheese Mexican blend
• 1/2 cup sour cream
• 6 corn tortillas, torn into pieces
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional toppings: chopped cilantro, diced avocado, sliced jalapeos

Instructions:

Preheat oven to 375F 190C

In a skillet, heat olive oil over medium heat

Add chopped onions and cook until translucent

In a mixing bowl, combine shredded chicken, cooked onions, diced green chilies, half of the enchilada sauce, sour cream, and half of the shredded cheese

Season with salt and pepper to taste

In a baking dish, spread a thin layer of enchilada sauce on the bottom

Arrange half of the torn tortillas over the sauce

Spread half of the chicken mixture over the tortillas

Repeat the layers with remaining tortillas and chicken mixture

Pour the remaining enchilada sauce over the top layer and sprinkle with the remaining shredded cheese

Cover the baking dish with foil and bake for 20-25 minutes until heated through and cheese is melted

Remove foil and bake for an additional 5 minutes until cheese is bubbly and slightly golden

Let it cool for a few minutes before serving

Garnish with optional toppings if desired