Ingredients:

  • 3 cups cooked, shredded chicken (or beef/beans)
  • 1 tsp Cumin powder
  • 1 tsp Chili powder
  • 1/2 tsp Garlic powder
  • Salt and Black Pepper to taste
  • 28 oz Red or Green Enchilada Sauce (canned)
  • 12-14 small Corn or Flour Tortillas
  • 3 cups Shredded Monterey Jack or Mexican Blend Cheese, divided
  • 4 oz can Diced Green Chiles (optional, mild or hot)
  • 1/4 cup Fresh cilantro, chopped (for garnish)
  • 1/4 cup Red onion, finely diced (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir well to ensure the filling is evenly seasoned.
  3. Pour approximately 1 cup (240 ml) of enchilada sauce into the prepared baking dish and spread evenly across the bottom.
  4. Arrange 4-5 tortillas over the sauce, overlapping slightly. Lightly warming corn tortillas first can prevent tearing.
  5. Spoon half of the seasoned protein mixture over the tortillas. Sprinkle half of the diced green chiles (if using) and one cup of the shredded cheese over the filling.
  6. Place a second layer of 4-5 tortillas on top. Top with the remaining protein, remaining chiles, and another cup of shredded cheese.
  7. Place the last layer of tortillas on top. Pour the remaining enchilada sauce evenly over the top layer, ensuring the edges are coated. Sprinkle the final cup of shredded cheese over the sauce.
  8. Bake for 30–35 minutes, or until the casserole is hot throughout, the sauce is actively bubbling, and the top cheese layer is melted and lightly golden brown.
  9. Remove from the oven and allow the layered Enchilada Casserole to rest for 5-10 minutes. This resting time is crucial for the layers to set. Garnish with fresh cilantro and diced red onion before serving.