Make Ahead Enchilada Casserole
Chicken Enchilada Casserole is a great freezer meal!
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Dinner
Cuisine: Mexican
Keyword: enchilada casserole
Servings: 8
Calories: 503kcal
- 6 chicken breasts cooked and shredded
- 28 oz can green enchilada sauce
- 1 packet of enchilada seasoning
- 14 corn tortillas cut into 6 triangles each
- 3 cups shredded cheddar cheese
Mix the pre-shredded chicken breast with enchilada seasoning and about half the can of green enchilada sauce. Set aside.
Using a pizza cutter, cut each tortilla into 6 equally sized triangles.
Spread a little green enchilada sauce on the bottom of a 9 x 13 in. baking pan.
Start layering by laying down the tortilla triangles.
Next a layer of chicken.
Then a layer of cheese.
Top cheese with another layer of tortillas.
Repeat the layering process 1 more time. cheese, chicken and then tortillas.
Pour the remaining green enchilada sauce over the casserole and sprinkle the top with remaining cheddar cheese.
Bake in a 375 degree oven for 45-60 minutes or until sauce is bubbling and top is golden brown.
Serving: 259g | Calories: 503kcal | Carbohydrates: 29g | Protein: 50g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 152mg | Sodium: 1350mg | Potassium: 753mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1150IU | Vitamin C: 4mg | Calcium: 351mg | Iron: 2.1mg